Nominated by: Fiona Dunbar, Communications Manager, Counterweight 

The Counterweight App is a digital health platform supporting individuals in evidence-based weight management. It delivers educational content, facilitates communication with health coaches, and enables users to track health data and set goals through a habit tracker. Designed to support sustainable weight loss, the app is widely used in the NHS Type 2 Diabetes Path to Remission Programme. It enhances patient engagement, improves adherence, and reduces clinical workload.

Unlike other apps, it offers:

• Scientifically backed behavioural change education to drive long-term lifestyle shifts.
• An integrated progress tracker to monitor weight, glucose levels and and other key health metrics such as blood pressure and physical activity.
• An integrated habit tracker for personalised goal setting.
• Healthcare professional alignment to support clinical pathways.

Here’s what our customers have to say:
“I found the app and behavioural change toolkit really helpful. The Toolkit is a good working tool, both informative, easily workable and user friendly. There was also a group chat for others going through the same programme as my husband and I, lots of friendly discussions and solutions to queries.” – Rosemary Simmonds

“The information on the App is great. It really gets you thinking about why you are eating what you are. Knowing what to eat was never my problem, but the motivation and dedication was. The consultant meetings and app support really help with that.” – Will Durrant

Nominated by: Cheryl McGregor, Business Development Manager, HRS Communications; Corrine Toyn, Marketing Consultant, Chickpea Marketing; Rosie Long, Senior Account Manager, HRS Communications; and Judi Croudace, Senior Account Manager, HRS Communications 

Cheryl McGregor: The Dietitian Café, hosted by Nualtra, is an fantastic, accessible podcast that provides valuable CPD content for dietitians and nutrition professionals at all career stages.

The podcast covers a diverse range of topics – from specialist clinical areas to industry developments and public health policy – helping professionals stay informed, challenge their thinking, and explore new approaches to practice.

Importantly, it shines a light on underrepresented areas of nutrition and gives a platform to voices that might not otherwise be heard. With a blend of expert interviews and lively debates, it brings together professionals from different specialisms, encouraging collaboration and supporting ongoing professional development.

The podcast plays a key role in empowering nutrition professionals and strengthening the dietetic community, and it fully deserves to be recognised as Nutrition Resource of the Year.

Corrine Toyn: I am delighted to nominate Nualtra’s The Dietitian Café Podcast for the prestigious title of CN’s Nutrition Resource of the Year. Launched 5 years ago, this podcast has become an indispensable resource for dietitians, nutrition professionals and students, offering credible, insightful, and engaging discussions on the latest topics in nutrition.

Diving into the perspectives of leading experts in the field such as Dr Giles Yeo, Dr Megan Rossi and Dr Sarah Berry, The Dietitian Café Podcast provides listeners with evidence-based information, practical advice, and thought-provoking conversations. Two episodes are released a month, one is an interview with a featured guest and the other a debate highlighting a hot topic in the world of nutrition and dietetics. Each episode delves into critical and sometimes controversial aspects of nutrition science, public health, and professional development, ensuring that listeners stay informed and empowered. We have received feedback from listeners on how the podcast has helped to positively change their practice by providing a source of CPD:

“Great CPD! I’ve thoroughly enjoyed being a guest and regularly tune into this fabulous podcast. It’s lovely to hear how varied dietietcs and for those new to the profession, this is such great CPD on demand!”

“Great podcast. I really enjoyed this podcast. It was truly inspirational and made me feel proud to be a dietitian. I am looking forward to listening to more podcasts. Well done Nualtra for making and sharing this podcast.”

What sets The Dietitian Café Podcast apart is its commitment to delivering high-quality content in an accessible and engaging format. Whether discussing emerging research, tackling public misconceptions about nutrition, or sharing the experiences of industry professionals, the podcast serves as an educational hub that both informs and inspires.

In addition, the podcast has helped to build a sense of community among dietitians and nutrition professionals, offering a platform where experts can share knowledge, experiences, and best practices. By highlighting real-world applications of nutrition and showcasing diverse perspectives, The Dietitian Café Podcast has solidified its role as a go-to resource for those dedicated to promoting evidence-based dietary information. To date, the podcast is one of the most established podcasts for the dietetic profession and has achieved:

• 113 episodes (true as of end of March 2025)
• 147 guests (true as of end of March 2025)
• 92,108 all time streams (true as of end of 2024)
• 19,020 streams in 2024
• 5 stars on Spotify and 4.8 stars on Apple Podcasts.

For its unwavering dedication to advancing nutrition knowledge, connecting professionals working in nutrition, promoting professional growth, and making high-quality information widely available, as host of the podcast, I wholeheartedly endorse The Dietitian Café for Best Nutrition Resource of the Year. This recognition would be a testament to the podcast’s positive impact on the field of nutrition and dietetics.

Thank you for your consideration.

Rosie Long: I would love to nominate Nualtra’s The Dietitian Café Podcast for the Nutrition Resource of the Year Award.

As a leading resource in the nutrition industry, this digital platform serves as a trusted CPD tool for clinical dietitians and nutritionists, and it is increasingly reaching other healthcare professionals. The podcast not only delivers evidence-based insights on emerging nutrition policies and modern practices but also impresses with its extensive scope and in-depth conversations .

It covers a wide range of topics, from spotlighting specialist clinical nutrition and dietetics, to profiling lesser-known career paths, and shining a light on aspects of nutrition science that often go under the radar. As a nutrition resource it is innovative and unafraid to ask the challenging questions that drive progress in our field.

With an impressive record of over 100 episodes, over 140 guest experts at the top of their field, The Dietitian Café offers both comprehensive expert interviews and lively debates that bring essential education and diverse perspectives to the forefront of our profession. With almost 100,000 total streams, the impact it has on the nutrition profession is undoubtedly substantial.

I have personally benefited from its clear, accessible discussions that translate complex topics into practical insights for our professional community. Its commitment to high-quality, varied content makes The Dietitian Café Podcast an indispensable resource and a standout candidate for Nutrition Resource of the Year.

Judi Croudace: I am proud to nominate Nualtra’s The Dietitian Café Podcast for the Nutrition Resource of the Year Award. As an essential pillar in nutrition communications, this digital platform consistently delivers up-to-date, evidence-based CPD content for clinical dietitians, nutritionists, and a growing network of healthcare professionals.

What sets this podcast apart is its innovative approach and fearless pursuit of challenging questions. It goes beyond traditional discussions, covering everything from core topics in clinical nutrition and dietetics to lesser-known career paths and highlighting underexplored topics within our field. Each episode, featuring 1-1 interviews and engaging debates, pushes boundaries and inspires fresh perspectives across the nutrition industry.

With over 100 episodes featuring leading experts and nearly 100,000 cumulative streams, The Dietitian Café Podcast has affirmed its role as an indispensable resource in the nutrition landscape. Personally, I have found its engaging and comprehensive discussions invaluable for broadening my understanding of contemporary nutrition trends and practices. For these reasons, I fully endorse this podcast as a standout contender for Nutrition Resource of the Year.

Nominated by: Helen Webster, Lead Oncology Dietitian, Ninewells Hospital, Dundee (NHS Tayside) 

We successfully bid for funding from The Scottish Government to create a web based nutrition resource for people with cancer, their families, carers and health professionals.

Joanne Thomson was appointed to the role of project lead and spent 18 months meeting people affected by cancer, health professionals and third party organisations to determine what was needed and set about creating a web based nutrition resource that could be accessed by people across the North Cancer Alliance in North East Scotland which covers NHS Tayside, NHS Grampian and NHS Highland.

The website includes leaflets which can be downloaded to encourage self management of nutrition impact symptoms, patient stories and tips as well as signposting to other sources of help and advice.

In the year since the website was launched we see a consistent level of hits at around 22,000 hits over each quarter. Our most popular resources are diarrhoea and taste changes, both of which can be detrimental to the nutritional status of cancer patients, so we hope that people use the information on the website to confidently manage these challenging symptoms and side effects.

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

Compleat 1.5 HP was launched in October 2024. Compleat^® 1.5 HP is the first adult tube feed in the UK to contain food-derived ingredients.^† It is available in a 500 ml SmartFlex^® bottle and is nutritionally complete, halal certified and gluten-free.

This unique formula is nutritionally complete contains:

• 1.5 kcal/ml enteral tube feed for adults
• 7.5 g fibre per 500 ml
• 37.5 g protein per 500 ml
• Osmolarity 390 mOsm/l
• Osmolality 500 mOsm/kg

A multi-centre, single arm study1, to evaluate the gastro-intestinal tolerance and compliance of a high energy adult enteral tube feed with food-derived ingredients, found Compleat 1.5 HP was tolerated by the majority of patients.²

Compleat^® 1.5 HP is an enteral tube feed for the dietary management of patients with or at risk of malnutrition. It should be used under medical supervision.

^{†Contains 19% of food-derived ingredients from rehydrated chicken meat, rehydrated vegetables (peas & green beans), peach puree and orange juice from concentrate.
Information is correct at time of publication, Dec 2024.}

^{References: 1. Ogundere et al. 2024. A multi-centre, single arm study to evaluate the gastro[1]intestinal tolerance and compliance of a high energy adult enteral tube feed with food derived ingredients. Appl. Physiol. Nutr. Metab. 49: 51-579 | dx.doi.org/10.1139/apnm-2024-009.  2. Thornton-Wood C and Saduera S. Tolerance and Acceptability of a New Paediatric Enteral Tube Feeding Formula Containing Ingredients Derived From Food: A Multicentre Trial In The United Kingdom. J Neonatol Clin Pediatr 2020, 7: 050 DOl: 10.24966/NCP-878X/100050}

Nominated by: Ruth Wilson, Ruth Wilson PR 

icesupp was launched in August 2024.

icesupp is a frozen nutritional supplement, enriched with key vitamins, minerals, protein and calories, created to provide an easy-to-consume source of nutrition.

The idea for icesupp was born when its creator Amy Smith saw how her father struggled to eat or consume existing supplements during his cancer treatment – as the majority of the ‘ready to drink’ supplements are highly concentrated, with a thick consistency that can be difficult to consume.

She decided to create something that would combine the nutritional elements of a supplement shake with the more palatable form of a soothing iced refreshment which would be effortless to consume.

Amy and her partner Rob Upton worked with Reading University’s Food Science Department and a team of specialist advisors including dietitians, oncologists and a GP to create their unique, first-to-market product, which comes in two flavours – Mango & Passionfruit and Mixed Berries.

Each 86 ml supplement pouch contains 5 g of protein, 2.5 g of fibre and 150 calories – helping those who are struggling to eat to build strength and energy through essential nutrients. A box of 12 products costs £23.75 from icesupp or Amazon. The products are shipped in ambient liquid form to be frozen at home or in the setting used, to conveniently deliver the soothing sorbet-like iced consistency.

They were created with cancer patients in mind but are already being used very successfully in care homes across the UK and hospitals, including Great Ormond Street Hospital, helping residents and patients in need of dietary support. Great Ormond Street Hospital completed a palatability and acceptability study with incredible results which has been published in the BMJ: https://bmjpaedsopen.bmj.com/content/9/Suppl_1/A36.2

BAPEN’s Malnutrition and Nutritional Care Survey states that (48%) of adults screened across UK health and care settings were at risk of disease-related malnutrition and these products will help these adults, as well as children, get essential nutrients in times of need.

Reviews:

★★★★★
Published
Icesupp Mango & Passionfruit
This is so refreshing. I have used the frozen and part-frozen and both taste really good. I have them because I’m limited with what I can eat so besides refreshing it gives me the vitamins etc that I so need. You don’t have to be restricted to use them though. I will have them for my breakfast and lunch to get the nutrients I lack and it means I can enjoy it too. Well done Amy & Rob for taking the trouble to create these and for a very sad reason. Thank you. You have made my life so much easier.
– Ronnie30

★★★★★
Published
Hospital stay
Bought initially for mum who was in hospital and not eating or drinking. I was looking for something that would be nutritious and tasty, I also didn’t want a large volume of drink to get down her as I was struggling to get her to eat/drink large amounts. Mum loves ice cream and the fact that they can be chilled or frozen appealed to me . Mum loved the iceupp’s straight away and they are so easy to squeeze into her mouth with no mess ! A few months on mum is now in a nursing home where I supply the icesupp’s to be given to mum on a daily basis.
– Amanda M

★★★★★
Published
Icesupp Mixed Berries
What can I say? “Icesupp are keeping me going ..after cancer surgery, radiotherapy and a regime of drugs .. I have nausea and lack of appetite, but these tubes of sustenance are wonderful ..so much so when in my Oncology dept, I mentioned them to fellow patients also suffering from the side effects of cancer treatment, I look forward to another flavour soon.”
– Janice C

Nominated by: Alex Wallace, Product Manager, Nutrinovo Ltd

We are excited to nominate ProSource Jelly for the CN ‘New Product of the Year’ Award, following its re-launch in March 2025.

This innovative product was improved in response to the demand for low volume, high-quality modular protein supplements that cater to various dietary needs, whilst having the added benefit of being suitable for individuals with swallowing difficulties.

A change to the manufacturing process was implemented to ensure that ProSource Jelly delivers a texture consistency that meets the needs of patients with swallowing difficulties, with the added benefits of improved mouthfeel and taste. ProSource Jelly is amylase resistant and has been independently assessed as an IDDSI level 4 product.

Available in four great tasting flavours, each cup of ProSource Jelly delivers 20g of hydrolysed protein and offers a refreshing option when encouraging protein intake, without any of the drawbacks often experienced with commonly used milk-based ONS – making it a valuable addition to a dietitian’s product ‘tool kit’.

In summary, ProSource Jelly provides a truly unique option for individuals with specific dietary requirements to meet their protein needs. The combination of high-quality ingredients and thoughtful design makes ProSource Jelly a worthy contender for the CN ‘New Product of the Year’ Award.

Nominated by: Kathryn Duff, Prescribing Support Dietitian, Northern Health and Social Care Trust 

In Northern Ireland, ONS expenditure has surged by £1.7 million over the past four years, reaching £9.7 million in 2023–2024. This growing financial burden on primary care is further exacerbated by long community waiting times for dietetic assessments, delaying appropriate nutritional support.

Our pilot program ‘Hospital – Home’ addressed these challenges by providing a rapid-response follow-up for patients discharged from two hospitals identified as at risk of malnutrition and prescribed ONS. Within 4–6 weeks post-discharge, a Prescribing Support Dietitian conducted tailored nutritional interventions with a ‘food first’ approach, prioritising accessible, everyday food choices that aligned with each patient’s lifestyle and preferences. This proactive support improved therapeutic outcomes, reduced dependency on ONS, and delivered significant financial efficiencies – all while enhancing patient recovery and quality of life.

A total of 46 patients were offered appointments through the rapid response clinic, receiving either virtual or face-to-face nutritional assessments based on their preference. This initiative significantly reduced the gap between hospital discharge and community follow-up from over 12 months to just 4–6 weeks.

The impact was remarkable: 78% of patients gained weight following their assessment and tailored dietary advice, with an average increase of 10 kg. Beyond physical improvements, patients and their families benefited from education on self-managing malnutrition, selecting cost-effective ONS, and making dietary choices suited to their individual needs. Every patient reported increased confidence in managing their nutrition, with one remarking: “I feel so lucky to have been seen so soon after being discharged from hospital as I know how important this was to my ongoing recovery.”

The programme also alleviated pressure on dietetic services by reducing waiting lists, enabling faster interventions and decreasing reliance on ongoing support. Patients recovered more quickly, lowering the risk of malnutrition-related readmissions. Most significantly, the initiative delivered an estimated £60 k in annual prescribing savings – demonstrating both a transformative impact on patient care and a highly cost-effective approach to managing malnutrition.

Partnership was key. Presenting outcomes to Trust executives, GP practices, and Department of Health officials, the project influenced service improvements and shaped policy, setting a precedent for integrated, patient-centred care that delivers lasting impact.

Nominated by: Gopal Patel, BHM Pharmacist, Brent Health Matters; Kenmore Kiwas, Specialist Nurse, Brent Health Matters; Emunah Apangande-Isalu, Senior Nurse, Brent Health Matters; Brent Health Matters Team, Clinical Services, Central London Community Healthcare (CLCH) NHS; Rashme Patel, Senior Nurse, CLCH NHS Brent Health Matters; Romeo Esteban, Nurse, CLCH NHS Brent Health Matters; and Rachel Green, Retired.

Gopal Patel: At Brent Health Matters (BHM), we are committed to reducing health inequalities, particularly for people with learning disabilities who face challenges in accessing healthcare. Currently, around 200 individuals in Brent with diabetes and learning disabilities are not meeting key treatment targets for HbA1c, blood pressure, and cholesterol.

To address this, we, as the BHM pharmacists, are leading a dedicated workstream to optimise diabetes management for this vulnerable group. Through home visits, we conduct holistic medication reviews, adjust treatment plans, and provide tailored support to help patients and carers achieve better control of their condition.

Collaboration is at the heart of this initiative. Type 2 diabetes, essentially being a condition of excess fat and poor lifestyle choices, we have worked closely with Tai to instil behaviour change in our Brent residents, through dietary modification. Tai has been absolutely instrumental in helping us achieve better outcomes for our patients as she continuously strives to help people lose weight through tailored dietary advice and support.

In addition to this, Tai has delivered a number of dietetic presentations to our multidisciplinary team and they have been utterly eye-opening. We often inundate her with questions with the view to make the most of her expert knowledge in such a relevant field. She is the most deserving person for this award that I can think of!

Kenmore Kiwas: I have nominated Tai for the award due to her outstanding ability to manage patients through tailored nutritional advice while actively educating the Brent community on health and long-term illness management. Tai adopts a unique and highly personalised approach, particularly with patients who are often difficult to engage with services. Her exceptional patience and unwavering dedication shine through in her handling of individual cases. Additionally, she plays a pivotal role in delivering community talks to promote the service and raise awareness about various nutrition-related projects.

Emunah Apangande-Isalu: I am nominating Tai Ibitoye for her exceptional commitment to addressing health inequalities and providing high-level care to hard-to-reach patients in Brent. Through her dedicated approach, they have overcome significant barriers to ensure vulnerable communities receive personalised, culturally sensitive and accessible nutrition support. Her unwavering advocacy for these populations, combined with their innovative strategies to engage and empower patients, has made a profound impact on improving health outcomes and reducing disparities in the local community. Tai Ibitoye exemplifies the core values of compassion, inclusivity, and professionalism, making her highly deserving of this recognition.

Brent Health Matters Team: I am delighted to nominate Tai Ibitoye for Community Nutrition Professional of the Year. As the only Specialist Dietitian within the Brent Health Matters team, Tai has shown outstanding dedication to addressing health inequalities and improving the nutritional wellbeing of residents in our community.

A remarkable aspect of Tai’s work is her ability to engage with individuals from diverse cultural backgrounds, age groups and medical conditions. By recognising the influence of cultural traditions on dietary habits, she has developed an inclusive and respectful approach that fosters trust and ensures tailored nutritional advice. Tai consistently goes over and beyond to tackle the social and financial barriers that prevent people from accessing good nutrition. She has linked residents to food banks and collaborated with community organisations to deliver free, diet-specific meals to people’s homes, ensuring their individual nutritional requirements are met. These practical and compassionate initiatives reflect their deep commitment to supporting the most vulnerable.

As a valued member of the multidisciplinary team (MDT), Tai has played a key role in creating comprehensive care plans that address complex health and nutrition needs. She’s led engaging nutrition education sessions, empowering residents with knowledge to make healthier choices to prevent or manage hypertension and type 2 diabetes (which are the two main prevalent public health issues in Brent), while also training health educators to champion better nutrition throughout the community.

Additionally, Tai has provided expert dietetic consultations at community health events and delivered one-to-one advice in clinics and patients’ homes. These patient-centred interventions have had a transformative impact, helping individuals overcome obstacles to improved health.

Through her compassion, expertise, and tireless dedication to reducing health inequalities, Tai has made an extraordinary difference to the community. Her exceptional commitment and innovative work make her a truly deserving candidate for this esteemed recognition.

Rashme Patel: I would like to nominate our dietitian for her exceptional contribution to tackling health inequalities within Brent Health Matters. Since joining the team, she has been an invaluable resource, continuously sharing her expertise and latest insights to enhance patient care and improve health outcomes.

Her presentations and discussions have been instrumental in upskilling our team, encouraging conversations around dietary habits, cultural differences, and the barriers our patients face in accessing and maintaining a healthy lifestyle. By increasing our awareness, she has helped us develop more inclusive and culturally sensitive approaches to patient engagement.

Her impact has been particularly evident in supporting non-engaging patients with long-term conditions, many of whom face structural and socio-economic barriers such as time constraints, demanding work schedules, and cultural dietary practices that can make adopting healthier habits challenging. She has demonstrated exceptional ability in building trust and rapport, ensuring that patients receive tailored, realistic advice that aligns with their lived experiences.

Her work directly supports the Core20PLUS5 approach, addressing inequalities in managing long-term conditions such as diabetes and cardiovascular disease, which disproportionately affect deprived and ethnic minority communities. Through her dedication and patient-centered approach, she has played a key role in reducing health disparities and improving long-term health outcomes.

Her contributions have been transformative, and she is truly deserving of this recognition.

Romeo Esteban: 1. Outstanding contributions to health inequality reduction & nutritional support: I am pleased to nominate Tai for this prestigious award. As the only Dietitian within the BHM (Brent Health Matters) team, Tai has played a crucial role in tackling health inequalities and optimising the nutritional status of our residents. Tai’s passion for improving lives through nutrition is evident in every aspect of their work. Whether working in the community or supporting patients one-on-one, Tai’s approach has been both compassionate and evidence-based, always striving to make a real difference in the health outcomes of those they serve.

2. Leadership in community education & nutrition support: Tai has consistently demonstrated outstanding leadership in nutrition education sessions within the community. Through these sessions, Tai empowers individuals with the tools they need to make healthier dietary choices and better manage their own health. Tai’s ability to connect with people from all walks of life and break down complex nutritional information into digestible, actionable advice is one of the key reasons their sessions have been so successful.

Additionally, Tai’s leadership extends beyond these educational initiatives; they also play an essential role in training health educators, equipping them with vital nutrition knowledge that will help even more people. Tai’s impact goes far beyond individual interactions, as she ensures the team as a whole can continue to spread knowledge and promote better health throughout the community.

3. Expertise in collaborative healthcare: As a vital part of the multidisciplinary team (MDT), Tai consistently demonstrates professionalism and dedication in collaborating with other healthcare professionals. Tai is always at the forefront of discussions about patient care, offering expert advice and contributing to holistic, patient-centred solutions. Whether through leading dietetic consultations at community health events or providing individualised dietary guidance, Tai’s expertise shines through.

4. One-on-one patient consultations: What sets Tai apart is not only her ability to engage with groups but also her deep commitment to making a personal impact on patients’ lives. Tai offers one-on-one consultations in both community settings and patients’ homes, where she provides tailored dietary advice and emotional support. Whether it’s offering guidance on managing chronic conditions or simply helping someone navigate healthier eating habits, Tai’s kindness, patience, and professionalism have made a significant difference in many lives.

5. Conclusion: Tai’s dedication to promoting health equity and improving the nutritional status of individuals in our community has made her an invaluable asset to the BHM team. Her passion for education, personalised care, and leadership makes them an outstanding candidate for this award. I strongly recommend Tai for this honour, not only to celebrate her personal accomplishments but also to acknowledge the vital role that dietitians like Tai play in supporting community health and wellbeing.

Rachel Green: I would like to refer Tai for this award as I was very impressed by her knowledge in nutrition and how she communicated so amazingly well to a diverse group of people at the Brent diabetes peer support group. She engaged so well with the audience, provided diverse advice, such as carbohydrate food sources from different cultures and portion sizes, to help manage blood sugar levels. She also showed extreme patience when being asked tons of questions by those who have diabetes and don’t engage much with healthcare services or have not been given the right information on diabetes management. Everyone in the peer support group were so grateful for her wisdom and we always like to have her join us again to educate us. Most of us are quite elderly, and it was just nice to have someone who cared about our overall wellbeing and saw us beyond the diagnosis (which doesn’t always happen!)

Nominated by: Lesley Freeman, Extended Role HEFT Dietitian, Queen Elizabeth Hospital Gateshead NHS Trust 

Initiation of an Enteral Alert
The Nutrition Nurse team at the Queen Elizabeth Hospital Gateshead are involved in supporting all enterally fed patients across the region, both as inpatients and also across community settings. In conjunction with IT, they initiated this project, whereby all patients with a feeding tube in situ had an ‘Enteral Alert’ added to their electronic patient records. This alert initiated an automatic email that is sent to the Home Enteral Feeding Team (HEFT) whenever a tube fed patient presents to the hospital.

This allows a proactive clinical approach, whereby patients can be been promptly by the appropriate HEFT member. This has enabled trouble shooting and in some instances avoiding hospital admission.

It has also enabled prospective data collection for 2023 and 2024, whereby the number of tube-related admissions can be monitored. This has allowed services to be targeted and working practices to be adjusted to better support this client group.

Nominated by: Kaitlin Colucci, Gut Health Dietitian and Yoga Teacher, Kaitlin Colucci Nutrition Ltd

I would like to nominate myself, Kaitlin Colucci, for Social Media Personality of the Year. As a specialist gut health dietitian and yoga teacher, I have dedicated my career to redefining how gut health is approached by combining evidence-based nutrition with holistic practices like yoga, meditation, and breathwork. My work is deeply rooted in the latest research on the gut-brain connection, and I am proud to be collaborating with the British Dietetic Association (BDA) to validate the impact of my innovative methods.

Over the years, I’ve built a thriving Instagram community of over 18.3K followers who engage with my approachable and science-backed content. My goal has always been to make the complexities of gut health accessible and actionable, whether it’s through showcasing five-minute yoga flows for gut health,or posts breaking down common myths about IBS.

Beyond social media, I’ve fostered a global community through my gut-directed yoga workshops, held in cities across the globe. These workshops have become a hub for connection, knowledge and empowerment, and they have inspired me to take this a step further with my groundbreaking course ‘5-Step Gut-Brain Reset’ weekly yoga classes, and have my first retreat launching this year. The retreat offers a chance to dive deeper into the gut-brain connection and provide a space for attendees to nurture their well-being in a supportive, immersive environment.

I’ve also partnered with brands like Oatly, and organisations such as Bupa, to creatively amplify awareness about gut health. By combining my clinical expertise, passion for community building and commitment to advancing gut health through research, I hope to continue shaping the conversation around a holistic, evidence-based approach to managing IBS and related conditions.

This nomination reflects the incredible journey so far and celebrates the vibrant community that has grown alongside me, a testament to the power of collaboration, innovation and the shared pursuit of better gut health.

Nominated by: Sinead O’Neill, Speech and Language Therapist, NHS; and Grace Magennis, Occupational Therapist, The Sensory Submarine 

Sinead O’Neill: Kirsty and her social media page Nutrition4kidsNI have been a massive support to me both personally and in a professional capacity. I have my own two (reformed) fussy eaters. Initially I followed Kirsty’s social media but have since booked into her webinars. I have attended trainings facilitated by Kirsty and she is a wealth of knowledge. She engages so brilliantly with parents on a topic which can often bring a sense of guilt; Kirsty is supportive and always reassuring.

I regularly follow along her recipes for children that help me get my own children involved in food prep! My boys love to bake and cook and I genuinely believe this has been the key to overcoming my food battles. I now have two boys who are much more willing to try new food; I still excitedly share every food win with Kirsty.

I have sent so many of my friends to Kirsty’s Instagram to get support and tips for all things food.

In a working capacity I have sent clients to access Kirsty’s page. I am an SLT in special schools so fussy eating is a real issue for some of my families. I work in an area that private nutrition would not be accessible, and supporting families whose first language isn’t always English, having a clear and informative Instagram with lots of video content that I can send my families to access support in a simple, fun and non-judgmental way has been invaluable. I know that my families have accessed the resources and enjoy them as much as myself.

Grace Magennis: Dr Kirsty works tirelessly on her social media platforms to provide a wealth of free tips and advice for parents to support their children’s nutrition. All of her ideas are fun and play based and simple to do at home which makes her social media pages so relatable and useful. Dr Kirsty provides amazing free advice for parents of children with sensory eating challenges who are often lost and unsure where to start with supporting their child. Kirsty collaborates with other healthcare professionals and experts to ensure that parents gain lots of extra knowledge and advice. Kirsty’s passion shines through in all that she does and shares!

Nominated by: Dr Yvonne Jeanes, Associate Professor Clinical Nutrition, University of Roehampton 

I would like to nominate @NutritionRoe for Social Media Personality of the Year in recognition of their exceptional contributions to promoting evidence-based nutrition practices, and advancing the profession through digital channels.

@NutritionRoe are a team of academics at the University of Roehampton led by Dr Sue Reeves, yet their social media reach extends well beyond the university, effectively informing and engaging a broader audience. Their commitment to providing accurate, evidence-based information stands out as a cornerstone of their online presence. Through their X account, @NutritionRoe has created a dynamic community where students and followers are encouraged to critically engage with original journal papers, cutting through sensational headlines to promote scientific literacy. This helps students and others develop critical thinking skills and a deeper understanding of nutrition research, fostering a community that values knowledge and rigor in the face of the pseudoscience and misinformation commonly found on social media.

In addition to their educational efforts, @NutritionRoe use their growing Instagram account to promote the profession, share research, and raise awareness about the ethical use of artificial intelligence, informing their followers about its potential and the responsibility that comes with it; highlighting their commitment to staying at the forefront of emerging issues in nutrition and technology.

Furthermore, @NutritionRoe have a series of blogs (www.roehampton.ac.uk/study/academic-areas/life-and-health-sciences/nutrition/) that serve as a platform where staff and alumni contribute insights that support students’ learning and career development. They also serve as an opportunity for students to publish their work, providing them with a platform and professional writing experience. This initiative directly supports the growth of the next generation of nutrition and dietetic professionals and provides a bridge between academia and the practical world of nutrition.

Through their social media presence, @NutritionRoe aim to promote the professions of nutrition and dietetics but also provide support and encouragement to students, from pre-application right through to PhD, as well as to those already working in nutrition and dietetics, and thus are deserving of this nomination.

Nominated by: Rebecca Pearce, Dietitian, City Healthcare Partnership CIC 

I would like to nominate my colleague Noelle not only for her extensive support she has given me whilst I have transitioned in my new role working in paediatric dietetics, but also her commitment to her role and her profession that she constantly demonstrates at work.

As I begun my new role as a band 5 dietitian, Noelle took the time to formulate a competency framework and a workbook for me to complete and had organised my timetable for shadowing and training, as well as continuously providing me with 1:1 and group supervision as needed.

Noelle is always approachable, and I have always felt fully supportive whenever I have gone to her with a query. Noelle has supported me in my clinics through peer review sessions, which has allowed me to reflect on my own practice. Noelle is very proactive in arranging regular group supervision for us to share any paediatric cases, as well as scheduling in CPD sessions throughout the year.

Within our team, Noelle is our Accessible Information Standards (AIS) champion where she regularly attends meetings and has helped our team with additional training to ensure that we are correctly and consistently flagging if our patients have any communication needs or require any reasonable adjustments. Noelle regularly updates our paediatric standard operating procedures alongside sharing if there is any new guidance that we need to be aware of. To help improve patient effectiveness Noelle has also been involved with a cows’ milk protein allergy audit last year.

It is an absolute pleasure working with Noelle and I thoroughly think she deserves to be recognised for all her hard work.

Nominated by: Clemence Cleave, Freelance Nutritionist and Workplace Wellbeing Expert,  Rocket Fuel Wellbeing 

Through expert guidance, training and support for hundreds of early years settings across England, Catherine has dedicated herself to driving systemic change in early years nutrition at a national level.

Recognising the need for stronger nutrition standards and better support in early years settings, Catherine works tirelessly to elevate this issue on the political agenda. She has contributed to parliamentary discussions, engaged with policymakers, and played a key role in shaping recommendations for improved food provision in nurseries. Through her involvement in the Cross-Party Parliamentary Group for a Fit and Healthy Childhood, she is leading a report titled Early Years Nutrition: Setting Standards for Change, due to be published later this spring. Her mission is to ensure early childhood nutrition is recognised as a critical component of public health policy and a key factor in reducing health inequalities and improving long-term health outcomes.

Beyond policy work, Catherine provides direct support to early years settings, parents, families and the food industry, helping children develop lifelong healthy eating habits. Her commitment to pushing early years nutrition up the political agenda is unmatched, and she continues to drive change that will have a lasting impact on the health and well-being of children across the UK. She is also a trustee for the Caroline Walker Trust and a committee member for SENSE Nutrition.

Catherine Lippe’s dedication, expertise and advocacy make her a truly deserving nominee for this award.

Nominated by: Dr Holly Neill, Assistant Science Officer, Yakult UK & Ireland 

Dr Kirsty Porter works tirelessly both within the NHS working remotely with patients in Derby, but also online through her Nutrition4Kids NI business where she has poured her heart and soul into helping parents across the UK and Ireland, primarily with weaning difficulties and fussy eating.

Kirsty constantly offers free recipes, resources, advice and encouragement through her social media account with over 5k followers and has been known to reply to messages from worried mums at all hours of the night to offer nutrition advice!

She is a fantastic representative for dietetics in Northern Ireland and also frequently lectures at Ulster University, where her natural bubbly personality and passion for the profession fuels her desire to teach the next generation of dietitians to be the best they possibly can be. I volunteered alongside Kirsty and her support and guidance was invaluable to my own career journey. She has also supervised many dietetic placement students from both Ulster University and Nottingham University where she was previously a full-time lecturer.

Kirsty works incredibly hard not just during her 9-5 job but outside of that time and I believe her dedication and expertise are worthy to be recognised with this award.

Nominated by: Saira Khan, Dietitian, NHS; Mhairi Donald, Consultant Dietitian, Sussex Cancer Centre, Royal Sussex County Hospital, University Hospitals Sussex; Sandeepa Soni, Dietitian, University Hospitals NHS Trust.

Saira Khan: Sam works for the Nutricia Homeward company which provides a service to our home enteral feeding patients.

She provides training for patient and families, as well as care providers. On top of this, she provides training for nurses as well as dietitians. She has taken on extended roles and I believe she is unique in this approach. Sam is trained to take out our surgical jejunostomy tubes; she has received training and supervision, developed a competency framework and has a standard operating procedure. We have also had this new service provision added to our UHS nursing partnership agreement. Sam is the first Homeward Nurse in the country to provide this. This is amazing news for patient care.

I always receive such positive feedback from patients and families about Sam. Her persona puts people at ease, which is extremely valuable for patients and families going through really difficult times. The dietitians have also commented for years regarding how great Sam is, so I feel this is long overdue! I feel she goes above and beyond. She tries to be flexible to people’s needs and it really does show. Her knowledge is extensive and I feel I can go to her about most things related to tube feeding.

Sam is always so helpful to the dietitians when we have questions, problems and dilemmas. Sam is always so calm and friendly making her so approachable. I feel my job runs more smoothly with Sam involved. She is very good at her job and is lovely to work with.

Mhairi Donald: Sam is quite simply our Homeward Hero, her complete ethos is to support our patients to be homeward bound.

She is reliable, flexible and prompt in training/supporting early discharge of our enterally fed hospitalised patients. She holistically assesses their training needs and those of the family and carers and trains according to their individual personalised needs. She ensures an early review post discharge to check in/trouble-shoot and give confidence to self manage. She follows up patients throughout their treatment, making every effort to ensure their nutritional management can be maintained at home. She is absolutely fabulous at trouble-shooting with patients at home, trying everything possible to avoid us bringing patients back into the hospital. Whether its helping with blocked tubes, helping manage stitches, grip locks, identifying site infections, you name it and she has a mechanisms to practically support the problem again instilling confidence in enteral care.

Our head and neck cancer services also provide outpatient rescue nasogastric tube placement service. This is a reactive service to avoid hospital admission for our patients undergoing chemo/radiotherapy treatment. Sam will support these patients and their families the same day as NGT placement or within 24 hours of placement either at their home or in our cancer centre. This means that a hospital admission is avoided and there are no delays or losses in treatment.

Sam has gone on to develop a new initiative for our oesophageal cancer patients with jejunostomy tubes. Our oesophageal resectional pathway require our patients to have jejunostomy tubes placed and removed in Guildford; a 5 hour round trip for patients. Sam has undertaken further competency training and extended role to allow her to remove the patients jejunostomy tubes locally, after the dietitian has agreed that the patient can meet their needs with out it. She has followed a competency training framework, and a standard operating procedure, and this development has been added to our nursing partnership agreement. This service development can be undertaken locally in a timely manner at a mutually agreeable time in a simple appointment lasting only 30 minutes, and represents a significant benefit in patient care in what is a very complex treatment pathway. I believe Sam is the only enteral Homeward Nurse who can provide this service in the UK. Sam constantly goes above and beyond, she is is our Homeward Hero who our patients, families, carers , our health care staff and dietitians could never manage without.

Sandeepa Soni: I am writing to nominate Sam, a dedicated Nutrition Nurse at Nutricia working in Sussex. As a dietitian who has worked for approximately 12 years, I have had the privilege of working closely with Sam, during which time I have witnessed first-hand the remarkable impact she has had on patient care and the healthcare team.

One of the most notable aspects of Sam’s work is her ability to provide tailored, compassionate care to patients with complex nutritional needs. She plays a crucial role in managing the care of feeding tubes of patients in the community, working with patients to meet their nutrition needs via tube feeding, providing training to patients, carers and nursing homes. She provides an efficient, reliable service helping rectify problems and proving outstanding care.

In addition to her clinical expertise, Sam is an outstanding team player. She frequently collaborates with physicians, dietitians, and other nurses to develop and implement comprehensive care plans and training. Her ability to lead and mentor junior nutrition nurses is exceptional, ensuring that the team works cohesively to provide the best care possible.

In conclusion, I believe that Sam exemplifies the qualities of excellence, dedication, and innovation in the field of nutrition nursing. Her contributions to patient care, team dynamics, and her commitment to advancing the practice make her an ideal candidate. I wholeheartedly recommend Sam for this prestigious award.

Nominated by: Jenny Warren, Director of Clinical Services, Compton Care 

This nomination for the Geoff Simmonett ‘Commitment to Patient Care Award’ is for our Catering Services Manager here at our hospice, Compton Care. I am nominating him on behalf of the whole clinical team in recognition of his impact on the patient’s experience and nutrition. Tom has a background in commercial catering, with a vision to modernise and develop the team, combined with the heart of a hospice worker who innately knew the importance of the patient and their families at the most difficult time of their lives.

Early priorities included patient nutrition and reviewing our menu offering, deeper engagement upon admission with families and patients, and ensuring wants and needs were covered equally. Nutrition and hydration are common concerns for patients and their carers towards the end of life, reduction in appetite, weight loss and associated anxiety requires a holistic and patient-centred approach, balancing the patient’s nutritional needs with maintaining quality of life. Tom has demonstrated his absolute commitment to the patient experience, leading a new menu roll out with passion, inclusively considering varied nutritional needs trialling the air with flavour system for patients with dysphagia. This required a period of training and development of his team, to ensure menus were accessible, nutritional – considering the needs of our patients and, most importantly, were tasty!

Choice and availability was paramount, leading the team to develop a multi-option taste driven menu based on the ‘what you want when you want’ ideal. Menu considerations include the presentation of the food, texture, dietary needs and preferences, taste and portion sizes –  ensuring the team continued the theme of ‘a bit of what they fancy when they fancy’. They currently provide around 10,000 meals a year to the inpatient unit, the team thrive on personal service and see the food provision of equal importance to the clinical interventions when providing high quality care. Tom also ensures commercial sustainability for our charity though our coffee shops in the wider community. Members of the public visit but also family of those who have been cared for by the hospice who want to maintain a connection and support us.

^{*Supporting information was supplied for this nomination. Please email jodie@cm-2.co.uk for further details.}

Nominated by: Helen Christmas, Deputy Lead Dietitian, Salisbury NHS Foundation Trust 

I would like to nominate Becca for the Geoff Simmonett ‘Commitment to Patient Care Award.’ Becca runs the long-term enteral tube service at Salisbury District Hospital and is continuously looking to improve the care that is provided to this patient group in novel and innovative ways. Her commitment to patient care has led to several SOX awards within the Trust, nominated by both clinicians and patient’s themselves, as well as nominations in ’23 and ’24 for Unsung Clinical Contribution in the Trust annual awards. As an example of her commitment to improvement she has recently recorded a video with key information relating to tube care immediately post PEG placement, allowing patients to watch along at home whilst they carry out PEG care for the first time.

One of her key passions is guiding patients and their families in the subject of decision-making relating to long-term enteral tubes and she lectures on both undergraduate and postgraduate dietetic courses to ensure this key area is considered early on in dietitians career pathways. She is an excellent advocate for each patient she cares for and takes time to ensure their voice is heard within the MDT setting.

Becca goes above and beyond to provide the right care, even if this means gaining Trust authorisation to carry out care at home to prevent hospitals visits for patients in which this would cause distress. She also coordinates inpatient admissions for review of complex tube issues to ensure all members of the MDT can rapidly assess and provide treatment to reduce length of stay. This often involves using expert clinical judgement to provide novel care plans when more traditional treatments have failed. She sees each patient as an individual and takes time to ensure their needs are met; for example arranging authorisation for carers to support during endoscopic procedures.

The long-term enteral feed service continues to be trailblazing for dietetics, placing 95% of PEG tubes at SDH in the last year with a 0% 30 day mortality rate, which is testament to the commitment to patient care and appropriate decision-making that Becca carries out.

Nominated by: James Eastwood, Renal Dietitian, Bradford Royal Infirmary; Mitchell Saeid, Renal Dietitian, Bradford Teaching Hospital Foundation Trust; Ryan Kinsella, Specialist Renal Dietitian, Bradford Teaching Hospital Foundation Trust; and Alannah Ragan, Specialist Renal Dietitian, Bradford Teaching Hospitals. 

James Eastwood: I would like to nominate Paul Bailey for Clinical Nutrition Professional of the Year. As an exceptional leader, he consistently demonstrates dedication, innovation and a commitment to improving patient care and supporting his team.

One of his most impactful contributions has been his work on multiple business cases to secure funding for new dietitians and retain existing staff. In a region that is both underfunded and home to the fastest-growing dialysis population in the UK, his advocacy has been instrumental in highlighting the critical need for specialist dietetic input. His efforts go beyond financial proposals; he is deeply invested in shaping a service that is sustainable, effective, and responsive to patient needs.

Beyond his strategic vision, he fosters an environment of trust and professional growth. He empowers his team to work autonomously, offering guidance and support without micromanaging. His leadership style allows dietitians to develop confidence in their clinical decision-making while knowing that he is always there to offer advice and encouragement when needed. His unwavering support ensures that staff feel valued and motivated, even in the face of significant challenges.

His passion for service development is evident in the multiple projects he is spearheading to secure additional funding and enhance the quality of dietetic care. He is constantly striving for improvement, collaborating with multidisciplinary teams to drive innovation and ensure that dietitians play a vital role in patient outcomes.

For his dedication, leadership and commitment to improving dietetics, I nominate Paul Bailey for this award. His contributions are truly deserving of recognition.

Mitchell Saeid: Paul goes above and beyond to develop the renal dietitian service within the scope available. He embodies a patient-centered approach and fosters a positive culture within the team in which professional development is encouraged. Paul has established the renal dietitian team as a valued and respected part of the wider renal service MDT and continues to maintain a strong working relationship with the renal consultant team. For example, Paul is currently taking the lead on updating the trust guidelines on the use of phosphate binders and he has recently drafted a protocol regarding bariatric surgery in individuals with chronic kidney disease.

Ryan Kinsella: I am delighted to nominate Paul for his exceptional dedication, leadership, and innovation in renal dietetics. Over the past three years, he has consistently gone above and beyond, not only in patient care, but also in supporting his team.

Paul’s commitment to patient safety and wellbeing is unparalleled. He ensures every individual receives tailored, evidence-based nutritional care, empowering them to manage their condition effectively. His compassionate approach extends beyond clinical duties; he takes time to educate patients, helping them navigate the complexities of renal diets with clarity and empathy.

As a manager, Paul fosters a positive, collaborative environment. Last year, when I was unwell and absent for four months, his unwavering support, both professionally and personally, was invaluable. He checks in on his team, advocates for their wellbeing, and leads by example, creating a workplace where staff feel valued and motivated.

Paul is a driving force in advancing renal dietetics. He actively develops new initiatives, from streamlining clinic processes to implementing updated guidance that enhances patient outcomes. His passion for the profession is infectious, he mentors colleagues, shares expertise enthusiastically, and champions innovative ways to promote renal nutrition services.

Outside of work, Paul’s kindness extends to his love for animals, reflecting his caring nature in all aspects of life. He embodies the values of the NHS, inspiring those around him through his work ethic, warmth and vision.

Paul doesn’t just work in renal dietetics, he lives it. His outstanding contributions make him a truly deserving candidate for this award.

Alannah Ragan: Going above and beyond for patients, developing the service with updating guidelines, writing business cases to support dietitians whilst managing a large patient caseload. A very supportive manager, who truly looks after his team.

Nominated by: Tanzil Miah, Specialist Dietitian, NHFT 

Artika Datta, a Specialist Oncology and Home Enteral Dietitian, is a truly deserving candidate for the Clinical Nutrition Professional of the Year Award, owing to her exceptional dedication to improving patient care both locally and globally. Through her invaluable charitable work with Rama Foundation, she has not only advanced nutrition support for patients in the UK, but has also pioneered sustainable nutrition services in underserved regions of rural India.

In collaboration with Cambridge University Hospitals (CUH) and Addenbrooke’s Charitable Trust, Artika has led initiatives to establish nutrition support services in high-deprivation areas, including schools and hospices. Her work ensures that vulnerable communities – particularly those facing economic hardship – receive consistent and vital nutrition support. By securing critical funding, she has provided access to nutritional care that transcends financial and geographic barriers.

One of Artika’s most remarkable achievements has been her ability to make a lasting impact. For over 12 years, Artika has dedicated herself in enlisting others to support these initiatives, with over a dozen dietitians joining her in India on these assignments.

Through charitable funding, enabling the appointment of a full-time dietitian at Ganga Prem Hospice. This has ensured ongoing nutritional care for terminally ill patients beyond her voluntary visits. Furthermore, Artika provides clinical supervision to this dietitian, ensuring that the quality of care remains at the highest standard.

Artika’s dedication to empowering others extends to her advocacy for education. After identifying gaps in nutritional knowledge during a visit to Ganga Prem Hospice, she organized a series of educational webinars, bringing together experts from various disciplines – including Palliative Care Consultants and Speech & Language Therapists – to train healthcare professionals in India. This collaborative initiative has had a profound effect on the delivery of patient care in teaching hospitals across the country.

Artika exemplifies leadership, compassion and professionalism. Her commitment to patient safety, her drive to implement innovative nutrition practices, and her passion for global healthcare make her an outstanding nominee. For her tireless efforts in improving patient care and promoting the value of nutrition in health, Aritka Data is an exemplary candidate for the Clinical Nutrition Professional of the Year Award.

^{*Supporting information was supplied for this nomination. Please email jodie@cm-2.co.uk for further details.}

Nominated by: Dan Griffith, Intestinal Failure Dietitian, University Hospitals Birmingham 

I would like to nominate Gemma for ‘Clinical Nutrition Professional of the Year’. As a dietitian specialising in burns care, she has consistently gone above and beyond to enhance patient care and contribute to the field of burns dietetics.

Gemma created the National Burns Dietitians Network, which brings together dietitians across the country to share knowledge, best practices and address gaps in the field. Her efforts have led to a greater focus on patient-centered research and care, and she has recently been accepted onto an NIHR research training pathway to explore further opportunities for improvement in burns dietetics. She has also presented her work at an international burns care conference.

In addition to her work in research and knowledge-sharing, Gemma is a lead in the Dietetics Preceptorship Programme. She’s dedicated to mentoring junior dietitians and shaping the next generation of professionals. She also regularly teaches on medical students. Her guidance and expertise are highly valued by the team, and she’s known as a go-to expert within the department.

She also played a key role in updating the burns chapter in the BDA Manual of Dietetics, helping to ensure that current, evidence-based practices are accessible to all professionals working in this area.

Gemma is a passionate advocate for the profession, finding innovative ways to raise the profile of burns dietetics. Her ongoing commitment to both patient care and professional development makes her a role model in the field.

For her leadership, contributions to research development, and dedication to improving care, I believe Gemma is deserving of this award.

Articles include:

• Connolly C, Welsh D (2024). Recognising, Managing & Monitoring Patients with Dysphagia. CN; 24(3): 11-13.
• Connelly C, Welsh D (2025). Texture Modification in Dysphagia Management: A multidisciplinary approach. CN; 25(1): 11-13.

Articles include:

• Morris A (2024). The Challenges of Eating with Neurodivergent Conditions. CN; 24(5): 38-40.
• Morris A (2024). The Role of the Microbiome in Childhood Diseases & Conditions. CN; 24(7): 38-40.
• Morris A (2025). Dietary Management of ADHD. CN; 25(1): 37-39.
• Morris A, Gardiner B (2025). The Dietetic Management of a Wilms Tumour on Haemodialysis. CN; 25(2): 38-41.

Articles include:

• Stewart G (2024). Nutrition Support & Burns: Part 1. CN; 24(5): 26-28.
• Stewart G (2024). Nutrition Support & Burns: Part 2. CN; 24(6): 16-18.

Nominated by: Nola Blackburn, Nutrition Support Specialist Dietitian, University Hospitals of Derby and Burton 

The Nutrition Team at Royal Derby Hospital, consisting of consultant gastroenterologists, nutrition nurse specialists, pharmacists and specialist dietitians, have successfully undertaken a service improvement project to considerably enhance efficiency, reduce waste and cut costs. This initiative focused on two key areas: digitalising patient records and optimising parenteral nutrition (PN) stock management.

Historically, nutrition team documentation was entirely paper-based, with four differing HCPs recording similar information in different locations. This process was inefficient, time-consuming, and prone to duplication errors. In August 2023, we developed and implemented a fully integrated electronic patient record (EPR) system accessible to all professionals involved in a patient’s care. This significantly streamlined shared care during Nutrition MDT ward rounds, enabling automatic calculations for suggested nutritional requirements, based on height, weight and sex.

Between January and July 2023, the team used 303 sheets of paper for just 20 patients (an average of 8 sheets per patient). A transitional period from August to December 2023 reduced paper use by 63% (down to 3 sheets per patient). From January 2024, with the team became fully digital, eliminating paper records entirely, significantly improving documentation efficiency, reducing errors, and enhancing patient safety.

Previously, PN stock management relied on the Central Aseptic Service Unit (CASU), in which a lack of minimal levels for pre-supplemented bags lead to inefficient stock levels and excessive bespoke PN orders from external suppliers. To address this, we introduced MDT stock review meetings, engaging gastroenterologists, nutrition nurses, pharmacists and dietitians to assess usage trends and forecast demand more accurately.

Following the first review, PN stock levels were optimised, and clear clinical guidance was implemented on how and when to order bespoke PN. This resulted in a 35% reduction in bespoke PN spending, from £37,402.44 to £24,260.40 – a direct cost saving of £13,142.04 in 8 months, while also reducing unnecessary manufacturing and transportation-related environmental impact.

This initiative exemplifies sustainability by integrating digitalisation, environmental responsibility, and financial efficiency. By eliminating paper records and improving PN stock management, we have created a long-term, scalable model that enhances patient care while promoting sustainable practices within the NHS.

Nominated by: Bethan Phillips, Clinical Lead Dietitian, Swansea Bay University Health Board 

As a team we were aware that patients were potentially receiving more enteral feeding equipment than they actually required due to having items on the delivery they no longer needed, stock piling equipment or using single use items instead of single patient. Long-term patients were possibly not aware of current guidelines and practices with regards to how equipment should be used and stored.

A dietitian from the home enteral feeding team contacted nearly 200 adult tube-fed patients in the community to make sure they had just the right amount of items on their orders and that patients were aware of the correct practice on how to use them. These reviews saw some significant monthly reductions.

This project showed a positive impact with reduced waste, improved sustainability and significant financial savings. The benefits shown were a significant reduction in plastic use and waste with a monthly reduction of 354 x 60 ml syringes/month, 330 x 500 ml flexitainers/month, 120 x 1000 ml flexitainers/month and 240 giving sets/month. Cutting down on flexitainers alone saved about 25 kg of plastic waste each month.

There was also a recurrent monthly cost saving by not spending on unused ancillaries. The cost per patient reduced from £44.65 per patient £29.27 per patient.

It reduced the stock that patients were required to store in their houses and it allowed the team to promote the positives of sustainability.

This project showed a positive impact with reduced waste, improved sustainability and significant financial savings.

Nominated by: Hannah Connell, Community Dietitian, Western Health and Social Care Trust 

I am honoured to nominate Jayne for Student of the Year.

Throughout both her final year on placement and 3 years of academic study at Ulster University, Coleraine, Jayne has consistently shown a strong passion for learning and a sincere commitment to patient care and safety. Jayne has a strong work ethic, evidenced in her proactive approach to seeking feedback and continuously striving to build upon her skills and knowledge. Being a mature student and starting University 9 year’s post-secondary education can be a daunting and challenging transition. Jayne’s hardworking nature and enthusiasm for her course, however, has enabled her to excel, consistently meeting all deadlines with the highest standard of work.

Jayne’s placement presented with its own set of challenges, including having to undergo a daily 100 mile round trip from New Buildings to Enniskillen throughout PBLE 1. Despite this, Jayne consistently showed up every morning with enthusiasm and a willingness to learn. In addition, her time management skills are impeccable and you can rely on Jayne being the first in the office, ready for the day ahead every morning. Jayne exemplifies professionalism in every aspect of her work, from interacting with patients to colleagues, she continuously displays an approachable and respectful manner.

Jayne embraced every opportunity throughout her placement including taking lead on two projects during PBLE 1 and 2. Through these Jayne has provided valuable insight into the cost saving of the use of cooled boiled versus sterile water in Community settings and has developed strategies and resources to improve patient and client feedback to the Nutrition and Dietetics Department. This will undoubtedly contribute towards improvements in both cost-efficiency and overall patient experience moving forward. Jayne has also led on educational sessions, including a Coeliac Group Talk where she effectively communicated complex nutritional information in a clear and engaging manner to patients.

Finally, Jayne has become a valued member of our dietetic team and her dedication to both personal and professional growth is set to have a positive impact on the field of Dietetics.

Nominated by: Claire Glazzard, Senior Lecturer, Leeds Beckett University: School Of Health 

In October 2023 Charlotte successfully navigated a highly competitive application and interview process to be offered a student placement as a food technologist at Co-op head office in Manchester. Charlotte started her 12 month placement in June 2023. During her time on placement Charlotte grew in confidence, took on a lead role as representative for all Co-op undergraduate students, continued to deliver on project work, and was recognised as a role model, team player and exceptional student while on placement. On completion of her placement in Summer 2024, Charlotte was offered a permanent role within the team at Co-op and offered flexibility in hours in order for her to continue to work part-time alongside her return to studies in September 2024 for her final year at University.

Charlotte has continue to successful balance the demands of work alongside final year study. She has shown excellent leadership qualities for any group work assignment, determination and dedication to her studies, improved time management and organisation skills beyond her years. As her research supervisor, during our initial discussion Charlotte was set on conducting research that would be of value to her employer and placement provider, having liaised with work colleagues and managers to find a suitable direction to focus her research efforts, Charlotte is mid-way through conducting primary research for Co-op bakery stores in Yorkshire to further support their food safety and quality culture.

Charlotte provided an end of placement presentation to Co-op colleagues, fellow students and University placement tutors it highlighted all the experiences and opportunities she had been part of at Co-op. I found her experience to be awe inspiring, she achieved so much in such a short space of time and had some amazing opportunities along the way. There was clearly so much respect for her from your wider Co-op team and colleagues. I am immensely proud of what she achieved and excited to see how her career progresses… just the small task of completing final year first!

Nominated by: Emma Lightowler, Advanced Dietitian, Mersey Care NHS Foundation Trust 

Lucy has just completed the 2nd year of her Dietetic Apprenticeship at Sheffield Hallam University. As one of our first Dietetics Apprentices in the Trust, Lucy really has flown the flag for the role and has been a role model, inspiring others in the Trust to apply for both dietetics and other AHP apprenticeships. Lucy is extremely passionate about her role and is an innovative thinker, always looking for ways to improve our service and ensure patients are receiving gold-standard, safe care. Lucy has promoted her position on social media for the Trust and presented at events, such as AHP Day and Apprenticeship Week, to show all the positive opportunities which she has undertaken and promoted another route to becoming a Dietitian. Lucy has represented her peers as a course rep at University, supporting them through the first year of a newly developed course.

Lucy has developed resources and promoted dietetics to the Learning Disabilities Team who currently do not have a dietitian. By doing this, she has highlighted a service gap and is supporting with the evidence to have a dietitian in this MDT. Lucy presents group education sessions for patients with diabetes and has taken a lead on implementing training within care homes. Although this has been challenging, Lucy has persevered to ensure that patients are receiving optimal care and that staff feel supported to implement this. Lucy has taken everything asked of her in her stride and is a credit to the Trust, University and the profession.

Nominated by: Joshua Clamp, Freelance Nutritionist, The Men’s Health Nutritionist

Zoe Griffiths is a powerhouse in the nutrition industry, dedicated to elevating the profession, supporting fellow nutritionists and improving public health. With over 30 years of experience, she has made a profound impact – whether through expert consultancy, networking events, or her innovative approach to nutrition communication.

Zoe goes far beyond expectations. She has championed public health nutrition, advising public health teams, food industry clients, and organisations on menu reviews, programme development and school food initiatives – improving the health of countless individuals across the UK.

Beyond her consultancy work, Zoe has nurtured the next generation of nutritionists. Through webinars, her job board and career guidance, she has helped students and graduates break into the field. I attended her webinar ‘How to Get a Job in Nutrition’, four years ago, and the advice was invaluable. Now thriving in my career, I pay that support forward to new graduates.

Zoe’s passion for nutrition communication is unparalleled. As a writer and recipe developer, she has created engaging, evidence-based content for organisations, such as the World Cancer Research Fund and Veg Power, translating complex science into practical, accessible advice.

Above all, Zoe embodies the spirit of community nutrition – lifting others up, supporting colleagues with warmth and generosity, and raising the profession’s profile. Whether advocating for better school meals, mentoring future nutritionists, or driving impactful projects, she is an unstoppable force for good.

For her dedication, innovation, and boundless energy, Zoe Griffiths is the perfect candidate.

Nominated by: Denise Robinson, Clinical Nurse Manager, Outpatients St Mark’s Hospital, North West London Hospitals NHS Trust St Mark’s Hospital 

I nominate Mia Small for the Outstanding Achievement Award. Mia has been a nutrition nurse for 26 years, during which she has always had patient safety and experience at the forefront of her practice.

Within enteral nutrition, Mia’s interest in pH measurement dates back 20 years, and she has undertaken numerous evaluations surrounding the validity and reliability of pH indicators for assessing Nasogastric (NG) tube position. She has presented this work at BAPEN and ESPEN, and sat on numerous advisory boards evaluating novel tip assessment methods, some of which are now in clinical practice.

In 2016, Mia became the inaugural chair of the BAPEN NG Special Interest Group, which led to industry collaboration to design a bespoke pH indicator for NG aspirate. Indicators with a distinct colour change between pH 4-6 were chosen, the size and font of the colour guide were increased and applied vertically, rather than horizontally, to enhance usability.

Within HPN Mia has been a member of the National HPN Stakeholders Group since its inception in 2012 and chair since 2018. She has played a significant role in influencing and shaping policies and procedures. Mia played a pivotal role in developing patient and nurse competencies – integral to the Key Performance Indicators reported to NHS England. She has introduced new evidence-based devices to the standardised equipment and ancillary list, giving wider patient choice as centres are not restricted to selecting devices used within their own trust.

• 70% Isopropyl Alcohol Port Protectors: Significant reduction in catheter-related bloodstream infections, now used widely across HPN centres.
• Portacator®: Aids implanted port needle insertion for those previously unable.
• Remote infusion monitoring: allows identification of under/over infusion, more accurate blood result analysis, and reducing bags wasted.
• Core Training: To address company nurse shortages. Focusing on hand hygiene, glove application and connector disinfection pre discharge. Reduces training time once home – now a framework requirement.

These examples demonstrate how Mia has enhanced the safety, cost-effectiveness, and patient-centred care of patients receiving home enteral and parenteral nutrition. Her forward- thinking inclusion of new devices and training methods continues to shape the care these patients receive.