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2020 CN Awards – The shortlist

The Publishers of CN Magazines are delighted to reveal the 2020 CN Awards shortlist. 

Nutrition Resource of the Year

Early Start Nutrition

Early Start Nutrition have provided families in their area, nationwide and health professionals following their social media accounts with high quality, innovative and evidence-based resources, including courses, recipe ideas and engaging advice.

Following the recent pandemic, Early Start Nutrition have made their online weaning course available free of charge to all families to ensure that everyone has equal access to evidence-based advice on weaning and first foods for their families. This resource is high quality and evidence-based and is readily accessible to all families at a time of crisis for many. Something that should be widely applauded.

Nominated by: Zoe Griffiths, Registered Nutritionist (Public Health), ZG Nutrition (formerly known as Nutrilicious Nutriwebinar) (formerly offers a whole host of free, evidence-based webinars for lifelong learning and CPD. Their resources are a fantastic option for students and all types of health professionals. The topics vary and the guest speakers always have lots of helpful insight. I genuinely enjoy these webinars and they are an amazing CPD resource for someone like myself, who is working towards AfN fully registered accreditation and finds it difficult to travel for conferences (there are not many in Scotland sadly).

I have utilised information given in the webinars in my work as they have been a valuable insight into different issues and solutions for issues. The webinars are also a great way of keeping up-to-date with a whole range of nutrition knowledge, as nutrition is such a huge area!

NOTE: was formerly known as Nutrilicious Nutriwebinar (changed on 1st April 2020).

Nominated by: Lucy MacLellan, Food Technologist, Scottish Centre for Food Development & Innovation, UK

 Working Party of the Multicultural Low Potassium Diet Resources

British Dietetic Association Renal Nutrition Group –

I would like to nominate the Multicultural Low Potassium Working Party, comprising of seven renal dietitians of the British Dietetic Association Renal Nutrition Group (BDA-RNG), for the unique dietary resources that they have produced for the black and minority ethnic (BME) community with kidney disease. There are 4 low potassium diet resources tailored to the communities of the African, Asian, Eastern European or Far Eastern background. These are resources produced by dietitians with experience of working within these ethnic groups, using data from UK and international resources.

It is important that dietary information is tailored to the multicultural communities as dietary management is key in controlling potassium levels and is an essential part of the long-term management of hyperkalaemia in patients with kidney disease. In London alone, approximately 50% of those on dialysis are from black and ethnic minority groups. As we know potassium is commonly found in many foods, especially fruits and vegetables. Therefore, it is so important that renal dietitians nationally are provided with resources to understand the cultural differences in the BME community.

We engaged with patients, who were enthusiastic to help us with this innovative project, by approaching those from the BME communities on dialysis, who were able to provide us with feedback on the diet resources and highlight any missing foods. This also entailed the completion of a questionnaire. We felt that it was so important to engage with our patient’s ensuring that the resources are readable and contained appropriate dietary information.

We have also agreed funding with the BDA-RNG for these to be translated into common languages, improving the dissemination of the dietary advice for low potassium diets within BME communities and families. We have also been successful in showcasing our work both nationally and internationally at conferences, acknowledged at NHS Windrush and HSJ awards, and winner of the NKF Innovator Challenge in the USA, acknowledging our enthusiasm to improve access to low potassium dietary resources to patients with kidney disease in the BME communities.

Nominated by: Tina Dilloway, Specialist Renal Dietitian, Imperial College Healthcare NHS Trust, UK


Community Nutrition Professional of the Year

Kindly sponsored by Yakult

Yakult is delighted to sponsor the 2020 CN Award for ‘Community Nutrition Professional of the Year’.
For free educational and research information visit

Suzanne Fletcher

Founder/Registered Nutritionist, Nutrition Scotland, UK

Since 2016, Suzanne has worked tirelessly and unpaid to build a Community Nutrition Social Enterprise. Nutrition Scotland is a business for social good that offers professional, evidence-based services, advances the profession and works directly with communities to reduce diet-related health inequalities.

Suzanne has designed, delivered and evaluated numerous programmes and resources to ensure they meet the participants’ requirements, are engaging and effective. The programmes aim to provide the direct support that statutory organisations often struggle to provide. She has done this whilst working full-time for another organisation until 2019. She hopes that the business can create work opportunities for other nutritionists and community members with an interest in cooking or a career in nutrition. Nutrition Scotland is a collaborative organisation that hopes to contribute to better health and life chances in disadvantaged communities, support improvements to our food system through promotion of healthy sustainable diets and focus on increasing the nutritional workforce.

Nominated by: Founder/Registered Nutritionist, Nutrition Scotland, UK

Rhonda Manning, Hazel Rogers, James Fulton, Robyn McNaughton & Rhona McLaren

Oral Nutritional Supplement Redesign Team, NHS Tayside, Scotland, UK

The ONS redesign team have used improvement methodology to develop transformational work that ensures oral nutritional support is delivered appropriately – right product, right patient, right clinician. This involved the development of a dietetic led service ensuring that patients GPs are removed from the process and that patients see a dietitian who proscribes the appropriate product. The work also uses a digital patient monitoring platform to support a logistics model whereby patients are referred, assessed and monitored, triggering a delivery system removing GP10. A measurable impact on patient/staff experience, release of GP time by ensuring ‘food first’ approaches, improved nutritional status as well as significant financial saving to the organization makes this a unique, phenomenal piece of work.

Implementing the work has involved improvement methodology, development of staff and patient resources, education and training tools, webinars and face to face teaching with care home staff, general practice, pharmacists, dietetic colleagues and third sector organizations. The work promotes the unique role of the dietetic profession and supports colleagues with a whole system approach to the nutritional care of undernourished people.

Nominated by: Dr Janet Baxter, Nutrition Support Service Lead, NHS Tayside, Scotland, UK


New Product of the Year

AYMES ActaSolve Smoothie

AYMES International Ltd –

AYMES ActaSolve Smoothie, formerly AYMES Shake Smoothie, was reformulated on 1st February 2020. Already made with plant-based protein and recommended to be mixed with 150ml water, this reformulation saw the vitamin D3, previously derived from lanolin in sheep’s wool, replaced with vitamin D2. AYMES ActaSolve Smoothie is the first nutritionally balanced ONS registered with the Vegan Society and suitable for vegan diets.

Managing undernutrition can be difficult for anyone, and many vegans must overcome the added challenges of nutrition support systems geared towards people who consume animal products. This registered with the vegan society, nutritionally balanced, supplement provides 297kcal and 10.7g protein, for just £1 per serving. This is comparable to the most commonly prescribed milk-based supplements, meaning that this solution doesn’t compromise on nutritional benefits.

AYMES ActaSolve Smoothie comes in 4 delicious, natural flavours, Peach, Mango, Pineapple and Strawberry & Cranberry to provide variety and reduce flavour fatigue and boasts a 76% compliance rate. A 24-month shelf-life and a convenient format, aids storage and portability making life even easier for patients. This epitomises AYMES’ vision to provide innovative, low-cost and high-quality nutritional supplements, providing dietitians with simple solutions to aid them in helping their patients.


Abbott –

EleCare is the first amino acid-based infant formula to contain a synthetic human milk oligosaccharide – 2’-fucosyllactose (2’-FL). It was first launched in the UK in February 2020.

Human milk oligosaccharides are a key group of complex sugars found in breastmilk; accounting for up to one third of the solid components of breastmilk.1.Ongoing research is increasingly revealing the important role of HMOs in both the development of the infant microbiome and the immune system maturation, thereby having both short and long-term impacts on infant health.2 HMOs can cross the gut epithelia and be absorbed into systemic circulation. Studies have shown multiple inflammatory cytokines are reduced when HMOs are consumed.3

Up until now, infants with severe cow’s milk allergy, multiple food allergies or those who required an amino acid based infant formula were limited to a narrow choice that merely eliminated the offending whole proteins. EleCare not only has a long-standing record of safety as a hypoallergenic formula worldwide, but with the addition of 2’-FL HMO for the UK launch, it now has the added benefit of supporting the immune system of vulnerable infants.4, 5 This means formula-fed infants with an allergy now have an option to alleviate their symptoms without compromising on microbiota development and immune protection.

EleCare is a Food for Special Medical Purposes (FSMP) and has ACBS approval. It is available in 400g tins. It is suitable for infants from birth and due to the stable nature of 2’-FL it can be made up according to WHO guidelines with cooled boiled water, so the infant’s immune system is not compromised.

For more information, visit

References: 1. Munblit D et al. Front Pediatr 2019;7:319.; 2. Reverri E et al. Nutrients 2018;10(10):E1346.; 3. Goehring K et al. J Nutr; 2016;146:2559-2566.; 4. Sicherer SH et al. J Peds 2001;138(5):688-93.; 5. Marriage B et al. JPGN 2015; 61(6):649-658.

Date of preparation: February 2020


Fresubin 2kcal HP Tube Feed

Fresenius Kabi –

Fresubin® 2kcal HP, a nutritionally complete high energy (2 kcal/ml), high protein (20% of energy) fibre free tube feed. It is high in monounsaturated fatty acids, with MCT and fish oil.

Fresubin 2kcal HP tube feed is for the dietary management of patients with or at risk of disease related malnutrition in particular those with increased energy and protein requirements and/or fluid restrictions. It combines a high energy density to help cover additional energy requirements in a low volume and provides the highest protein content (10g/100ml), amongst standard tube feeds currently available, helping to meet increased protein needs and maintain muscle mass.1-3 Additionally, it contains MCT for easy absorption and good intestinal tolerance and is nutritionally complete for all vitamins and essential trace elements in 750mls.

Fresubin 2kcal HP is currently the only 2 kcal/ml non-fibre tube feed available to prescribe on FP10/GP104. In customer market research, Dietitians felt this type of low volume nutrient dense formula could benefit a wide range of hospital and home enteral feeding patients who were fluid restricted and/or time limited.5

In a study to investigate the acceptability of Fresubin 2kcal HP in a clinical setting, gastrointestinal intolerance was improved compared to standard practice and Fresubin 2kcal HP demonstrated good compliance in a complex group of patients.6

Prescribing Fresubin 2kcal HP in patients who struggle with large volumes enables them to achieve their nutritional goals in a smaller volume and feed over a shorter period of time allowing them to return to some sense of normality more quickly.7

Since its launch in September 2019, customer and patient feedback has been extremely positive. Fresenius Kabi is proud to be able to deliver another effective solution for patients requiring enteral tube feeding, helping to improve their quality of life.

Fresubin 2kcal HP tube feed is available in both fibre and non-fibre versions and is available in a 500ml Easybag. The Fresenius Kabi Easybag is the lightest tube feed container on market and saves 60% of plastic used compared to alterative products available, helping to reduce the volume of plastic waste.8

References: 1. Arends J et al. ESPEN guidelines on nutrition in cancer patients. Clin. Nutr. 2017; 36(1):11-48.; 2. Weimann A et al. ESPEN guideline: Clinical Nutrition in surgery. Clin Nutr. 2017;36(3):623-650.; 3. Deutz NEP et al. Protein intake and exercise for optimal muscle function with aging: Recommendations from the ESPEN Expert Group. Clin Nutr. 2014;33(6):929-936.; 4. MIMs online February 2020.; 5. Fresubin 2kcal HP Market Research. May 2018. Data on file.; 6. UK Acceptability Report. September 2019. Data on file.; 7. Fresubin 2kcal HP tube feed. Products in Practice Series. January 2020. Data on File.; 8. Unpublished study with representative tube feed bottles

Isosource Junior Mix

Nestlé Health Science –

Isosource Junior Mix (ISJMIX) was launched on the 31 January 2020. It’s the first and only enteral tube feed in the UK that contains 14% food-derived ingredients like rehydrated chicken, peas and beans, orange juice and peach puree. Its launch coincides with the growing trend of parents already using, or considering, blended diets for tube-fed children. It also reflects the revised BDA policy statement that supports blended diets where appropriate and backs parent choice. ISJMIX has been developed to help support these parents but also to offer the benefits of food-derived ingredients to the wider tube-fed population

ISJMIX is a safe and convenient way to introduce food-derived ingredients into a child’s tube-fed diet. It’s nutritionally complete, contains 25% of the recommended daily serving of fruits and vegetables, flows easily via gravity or pumps, has 3.6g of protein per 100mls and 5g of fibre per pack.

ISJMIX has growing evidence to support its use including a recent study that shows great patient outcomes, particularly a decrease in GI symptoms. Children saw an improvement in reflux, vomiting and gagging. Stools were shown to become firmer and less frequent with one child making great progress with potty training. One child saw improved mood, eye contact and concentration.

Since launch, feedback from customers has been very positive, as children see improved tolerance and stools.


Clinical Nutrition Professional of the Year

Rebecca Bradshaw

Senior Specialist LGI Dietitian, Guy’s and St Thomas’ NHS Foundation Trust, UK

I am nominating Rebecca Bradshaw for the ongoing commitment she has shown to the Dietetic profession since graduating from The University of Chester in 2012.

Rebecca is a great role model for our profession and has worked her way up to become a Senior Specialist LGI Dietitian at St Guy’s and Thomas’ NHS Foundation Trust, where she manages a busy complex clinical caseload alongside ongoing strategic service development work. Rebecca also spoke at this year’s BAPEN conference highlighting the positive work she has done on improving care for her patients receiving parenteral nutrition.

Outside of the NHS Rebecca is a keen Nutrition and Dietetic writer has written numerous articles for different publications sharing her clinical expertise. She is truly committed to promoting evidence-based practice and sharing her wealth of clinical experience with other members of the dietetic profession.

Nominated by: Ruth Carr, Acute Team Lead Dietitian, Barnsley Hospital NHS Foundation Trust, UK

Nutrition Task and Finish Group

Izzie Gibson (Clinical Nurse Specialist), Lauren Robinson (Nurse), Margaret Cooksey (Clinical Skills), Sarah Fullwood (Clinical Skills), Karen Cottrell-Baker (Clinical Skills) & Sandra Rider (Governance), Nutrition Team, Dudley Group of Hospitals NHS Foundation Trust, UK

A multidisciplinary team (MDT) was formed to improve the safety of nasogastric tube insertion and confirmation of position. The focus was changing the culture from routine to risk aware/averse. This was achieved by involving all groups of staff to change accepted practice, review all procedural documents, creating training and competency assessment for both nurses and medics, creating a comprehensive safety critical criteria LocSIPP checklist and audit process.

Despite never working together previously the group became powerful due to a shared passion for patient safety, we have learnt from each and then impart this knowledge on others. Overcoming the many challenges never seemed taxing as we all stand together in our fight for change.

My team members are absolutely inspirational, and it would mean a great deal to have our hard work showcased to others, with hopes we could support other Trusts throughout the UK.

Nominated by: Izzie Gibson Nutrition Clinical Nurse Specialist, Dudley Group of Hospitals NHS Foundation Trust, UK

Naomi Westran

Surgical Oncology Dietitian, Royal Surrey County Hospital, UK

Having worked for a year as a General Oncology Dietitian, Naomi had the opportunity to move into a new Surgical Oncology post in September 2019. She has successfully divided her time between her oncology patients and started work in a new speciality as a hepato-pancreatico-biliary (HPB) surgical dietitian. Her commitment to patient care is exemplary and ensures that both teams work seamlessly by supporting her peers.

Whilst juggling the various aspects of her role and learning the intricacies of a new speciality, she has also guided a newly qualified Band 5 oncology dietitian through her competency programme. She is to be commended most, however, on her aptitude to research. Her attention to detail is second to none and she has worked hard on analysing the data of the Dietetic Assessment in Lung Cancer trial and been a key contributor to the write up of the trial. She is in the process of writing a protocol for 2 new clinical trials, as well as supporting other members of the department with their research.

Naomi is a calm and efficient member of the team. Her clinical attributes are excellent, her vision and enthusiasm for research is invaluable in a department that wants to progress in this area. She is supportive of her Team Leads, taking on responsibility in their absence and is likely to prove a very effective leader in the future.

Nominated by: Lindsey Allan, Macmillan Oncology Dietitian, Royal Surrey County Hospital


The Geoff Simmonett ‘Commitment to Patient Care’ Award

Kindly sponsored by Nutricia Homeward

Nutricia Homeward provides comprehensive support for over 29,000 tube fed patients, helping to facilitate safe and speedy discharge from hospital and minimise hospital re-admissions.

Ruth Brierley & Natalie Welsh

Nutrition Specialist Nurses, Manchester University Foundation Trust, UK

I am Consultant Diabetologist and would like to nominate Natalie and Ruth for this Award.

I recently had a very complex and difficult case that I can say without a doubt would not have had the positive outcome it did without the support of Natalie and Ruth. The case was young woman with Type 1 diabetes and an eating disorder diagnosed in pregnancy requiring a lengthy admission and nasogastric feeding.

The case caused a lot of anxiety among the health professionals involved both within the main adult hospital and the women’s hospital. A lot of professionals were involved in her care with frequent, complex multidisciplinary team (MDT) meetings. I really felt that Natalie and Ruth were the glue that held the care for this woman together. They visited this woman daily within the hospital, including environments where they didn’t usually work. They took responsibility for providing continuity of care and supporting the patient, and those caring for the woman, who found aspects of her condition and care unfamiliar. They were a real advocate for her care even when it led to difficult discussions. I was hugely impressed with their interactions across the medical teams involved, particularly those who they wouldn’t usually work with, such as obstetrics. They were incredibly supportive to me and my colleagues and I am very grateful that I had them alongside me in the care of this patient.

Nominated by: Dr Clare Mumby, Consultant Diabetologist, Manchester University Foundation Trust, UK

Mary Hall

Diabetes Dietitian, Cambridgeshire and Peterborough NHS Foundation Trust, UK

Mary is dedicated to the care of people with Diabetes. She regularly helps with the running of courses for patients, to help them manage their condition.

She identified a gap in service provision of education course on diabetes to those with learning disabilities and their carers. This group of patients are found to have worse overall health outcomes. Research has shown those people with diabetes that attend group education events, to help manage their condition, are found to have less complications and health problems later in life.

Mary looked to develop a bespoke diabetes self-management course for this client group and their carers. She sought advice on appropriate resources from those who regularly work with them. She has developed a half-day programme with games, simple information, practical exercises and pictorial handouts. This has been piloted once and those who attended enjoyed the session and found it very helpful. There are plans to extend this to other location in our catchment area.

The aim is to improve this groups understanding of their condition, how to manage it and ultimately improve their health outcomes. This will be monitored by looking at their treatment targets.

Nominated by: Joanne McDonald, Dietitian, Cambridgeshire and Peterborough NHS Foundation Trust, UK

Cheryl McKenzie

Nutrition CNS, Barts Health NHS Trust, UK

Cheryl is the most inspiring Nutrition Nurse I have ever worked with. She is highly skilled and totally focused on the patient experience, going way beyond what her role expects of her. Examples of this include going to patients homes when gastrostomy tubes fall out to prevent them presenting to and spending hours in ED and potentially being admitted, removing gastrostomy tubes in the evening after work so the stoma can close overnight and as a result the patient does not need to miss a meal, removing tubes on the weekend before a patient is due to go on holiday so they can have their beach body back post their cancer treatment. She has even looked after patients’ pets while they were in hospital and continues to do so after they have died.

She is an exceptional manager who always works with her nurse’s strengths, encouraging them to develop in those areas for the benefit of themselves and the service. She is extremely compassionate of all around her and accommodates their needs, often at the expense of her own. She is so humble and so hard working that one gets tired just thinking about all she does. She does not look for recognition of any of the ‘above and beyond’ that she does, keeping a very low profile in the nutrition world. She has had quite a tough year in 2019 but has always soldiered through with her distinct humour.

Nominated by: Katherine Van Den Broek, Nutrition CNC, Melbourne Health


Student of the Year

Kindly sponsored by Nutrinovo

As the company behind the innovative ‘ProSource’ and ‘HyFiber’ product ranges, we are proud to be sponsoring this prestigious award, recognising the nutrition professionals of tomorrow. 

Rob Lennon

Student Dietitian, School of Public health, Physiotherapy and Sports Science, University College Dublin, Republic of Ireland

I nominate Robert Lennon as Student of the Year. He has recently completed a MSc in Clinical Nutrition and Dietetics.

Robert undertook a project in large Dublin hospice under the supervision of the Academic Department of Palliative Medicine. The clinical dietitian had expressed concerns that there was no consistent referral system in the hospice as no nutritional screening tool is currently in use. Rob undertook a prospective observational study. His objective was to determine dietitian and patient acceptability of three malnutrition screening tools and explore their usefulness to inform dietetic referral.

He recruited 30 patients with cancer and administered three screening tools. He found that no single screening tool was universally acceptable or adequately able to inform dietetic referrals. On completion of the project, he presented his findings to a medical and multi-disciplinary audience at Grand Rounds. His work has now been accepted for presentation at both a dietetics conference and palliative care conference.

Robert impressed both the research team and the clinical team with both his attitude and aptitude. Working in hospice can be challenging for many reasons but Robert responded to patients with great kindness and respect. We believe that with students such as Robert, the future for dietetics holds great promise.

Nominated by: Michelle Barrett, Research Nurse, Our Lady’s Hospice & Care Services, Dublin 6, Republic of Ireland

Shane McAuliffe

Student Dietitian, Nutrition and Dietetic Dept, The Royal Oldham Hospital, UK

Shane has absolutely amazed us during his placement with a commendable attitude to all areas of his work. We have many years of student training experience between us in the department and Shane is the most exceptional student we have had the pleasure to train.

He is extremely well driven and has a desire to learn above and beyond, for example during he was seeing level 3 critical care patients, complex gastro and gastro surgical patients unsupervised from an early stage. He showed incredible initiative, was well organised, he arranged additional learning activities throughout his placement and read around the pathology and physiology of disease. He had excellent time management skills.

All work he produced was to a very high standard, he showed exceptional empathy with patients. He was very focused on the best interest of his patients and therefore was not afraid to approach and ask senior consultants regarding treatment rationale. He could communicate on all levels and was very professional.

He has been involved in NNEdPro article that was published in CN and has left us to work on his Master’s before starting his Band 5 job. He was a pleasure to have with us and we wish him all the very best – he will make an excellent dietitian.

Nominated by: Holly Lumb and Fiona England, Senior Dietitian, Nutrition and Dietetic Dept, The Royal Oldham Hospital, UK

Georgie Wood

Former Student Dietitian, Birmingham City University, UK (now Band 5 Dietitian)

Georgie Wood came to light as an exceptional student when she undertook her Master’s dissertation project at Birmingham City University, on ‘Special Low Protein Foods in the UK: their nutritional composition’. It was soon evident that she was very determined; she left ‘no stone unturned’ and eventually identified important results for the entire phenylketonuria (PKU) community. An abstract of her research finding was accepted as an oral presentation at the British Inherited Metabolic Disease Group conference in 2019 and she very competently explained her interim findings to over 100 national metabolic experts in June 2019. In November 2019, she presented her work as a poster at the European Society for Phenylketonuria in Turkey. She completed her project with distinction in November 2019, and already has completed a draft paper of her work for a peer reviewed journal. Georgie has also voluntarily written her findings for dietetic readership outside of an academic journal too – all whilst completing her placement, finishing her studies, and starting her first band 5 job. Her project supervisor, Anita MacDonald, Consultant Metabolic Dietitian, stated that: “The combination of Georgie’s eye for detail and her tenacious and systematic approach made her an outstanding student. Her novel research findings are likely to change the future nutritional composition of low protein foods worldwide.”

Georgie’s C placement was at North Bristol NHS Trust, in 2019. Her supervisors said: “Since the beginning of her placement, Georgie has shown great initiative and interest in learning as much as she can about the dietetic treatment of patients. Georgie has shown enthusiasm for each area that she has worked in and committed fully to each speciality, and excelled in all areas of dietetic practice – we are confident that she will go on to have a very successful career in dietetics; she was a pleasure to work with.”

Georgie’s commitment to excellence in all parts of dietetics as well as an unusual speciality, and her enthusiasm to communicate her findings to others (with daunting audiences!), make her a deserving recipient of Student of the Year.

Nominated by: Suzanne Ford, Dietitian Advisor for National Society for Phenylketonuria (NSPKU)


Social Media Personality of the Year

AfNutr Twitter Chat Team

@AfNutr Twitter Chat Team moderated by Registered Nutritionists: Dr Laura Wyness, Vicki Pyne, Lynn Burns & Dr Suzanne Zaremba.

@AfNutr provides a monthly Twitter Chat, moderated by Registered Nutritionists – Dr Laura Wyness, Vicki Pyne, Lynn Burns and Dr Suzanne Zaremba. The team has a range of nutrition expertise and are passionate about increasing awareness of evidence-based nutrition and supporting Nutritionists in their professional practice. The absence of a suitable online platform for AfN Registered Nutritionists to use for sharing nutrition information, CPD and networking, led to the establishment of the @AfNutr twitter chats.

The focus of the @AfNutr chats is within the remit of Registered Nutritionists, i.e. nutrition science, public health, sport & exercise, food and animal science. Registered Dietitians, Allied Health Professionals, nutrition & dietetics students and members of the public with an interest in evidence-based nutrition, research and practice take part in our chats.

The team created a website with useful information for AfN registrants, such as the first guidance to maintaining professionalism on social media. We decided to create this resource following our ‘Nutrition in Social Media and the Digital World’ chat. Reflecting on people’s experience of communicating nutrition messages online, the prevalence of misinformation on social media and the rise of the online ‘influencer’ led us to create our guidance to help support nutrition professionals in what can often be a daunting digital world. The @AfNutr website also includes tips for tweeting as well as advice on CPD and reflective practice.

Since launching in January 2019, @AfNutr has over 1600 followers on Twitter. The hashtags for some of our twitter chats have trended in the UK, indicating the high volume of interest and engagement. Twitter discussions and networking continues following our chats (often for days afterwards!).

Each of the four moderators work in full-time nutrition roles, running @AfNutr on a voluntary basis. The team works hard to plan ahead and align chat topics around current issues in nutrition and health, offering a platform for evidence-based discussion and exchange of professional skills. Feedback received from nutrition professionals have been very positive and encouraging. The @AfNutr chat team were delighted to be short-listed for the Caroline Walker Trust ‘Media Food Campaigner of the Year’ award in 2019.

Zoe Griffiths, Registered Nutritionist (Public Health), ZG Nutrition: The @AfNutr Twitter chat has brought together a very supportive community of Registered Nutritionists from all backgrounds, who wouldn’t otherwise have met or had the chance to network with each other. The chat is held monthly and has been extremely well supported by Registered Nutritionists. It gives everyone participating a chance to discuss topics of common interest, share evidence-based information and learn something new each time. It has been a revelation in a profession which can often be isolated due to the fact that there are few Registered Nutritionists in some areas. It has made the world of Nutrition seem much closer than it ever has before.

Nominated by: Laura Wyness, Freelance Registered Nutritionist, Nutrition Research & Communications, and Zoe Griffiths, Registered Nutritionist (Public Health), ZG Nutrition.

Tai Ibitoye

Registered Dietitian & PhD Researcher, University of Reading, UK

Instagram: @taitalksnutrition

Tai should be nominated for this award because her social media platform – @taitalksnutrition on Instagram – is really educational and useful. The information she provides online is always evidence-based and she doesn’t share them in a ‘lecture’ format, you can see her personality through it. She dispels common myths around diet and nutrition.

Her posts cater for individuals from all walks of life. She has also created some amazing infographics on diet and nutrition pertaining to the UK black and minority ethnic community, which I have not seen much of on social media. Diversity and understanding culture are very much needed when it comes to addressing nutritional matters and I’m so glad she has paved the way on social media by discussing these online.

I always learn something new from her – she has a special ability to break down scientific jargons and terminologies into layman’s terms. I guess that’s why I, and I’m sure many of her followers, stick around and anticipate her next post.

She really deserves this award. You can tell that she is proud to be a Dietitian, loves what she does, and has a heart for helping others.

Nominated by: Lisa McQueen, Nutritionist/Customer Assistant, Whole Foods Market

Rhiannon Lambert

Nutritionist and Founder, Rhitrition

Instagram: @Rhitrition; Twitter: @Rhitrition; Facebook: @Rhitrition; YouTube; Podcast

Nigel Lambert: Rhitrition has established itself as being a ‘trusted’ source to media outlets (tv, news, radio, newspapers, social media, public & corporate events, etc) for good up to date advice on all nutritional related advice. The founder , Rhiannon Lambert, has thrown herself into growing this business by working long hours, travelling at all hours day and night to events all over the country , being openly available to members of the public at all times of day and night and by using her following to influence corporate organisations to have a more informed and longer term approach to changing the health and wellbeing of the population as a whole. Her ‘Food for thought’ podcasts have reached out to millions of users and are packed full of interesting facts, from a range of subject matter experts, about our day to day lives on matters that impact and affect us all as individuals. Her heart and soul are behind all she does and chooses to do, because her philosophy is simply to help us all improve our life styles as individuals and make better more informed choices about what we buy. In a world full of so called social media ‘influences’ whose approach involves sponsorships that reflect their own personal interests rather than the followers they are communicating to , Rhiannon stands out from the crowd, yes she embraces corporate money to make a living and grow the business, but she never seems to compromise on the high standard of facts and trusted information given. She is on mission and well deserving of a reward to reflect her huge contribution to ordinary people, living ordinary lives. We need more like Rhiannon out there and she makes a role model for others to follow.

Stephanie Perk: She provides free information from credible sources and studies that help educate the public without fearmongering!

Tanya Cracknell: Her tireless effort to educate and help the public, showing real compassion and evidence-based information in a sea of nutrition jargon and fake news!

Real-time engagement on social media and a podcast, with academic and influential guests, educating the world one listen at a time.

Pam Walters: Rhiannon Lambert is a young registered nutritionist and social media sensation inspiring all to eat a healthy way without diets and fads.

She is honest and creative and her podcasts ‘ Food for Thought’ have been received so well throughout the world.

She has taught me personally to enjoy food and eat foods the colour of a rainbow. Rhiannon has 2 books out currently. ‘Re-nourish’ is a valuable source of information, presenting the science and recipes side-by-side. She appears regularly on the news offering advice to all ages.

Rhiannon is truly the only reliable source of nutrition out there. A pleasure to listen to!!

Nominated by: Nigel Lambert, DXC Technology; Stephanie Perk, Nutritional Therapist; Tanya Cracknell, Violinist; and Pam Walters, Teacher


Paediatric Nutrition Professional of the Year

Kindly sponsored by Fresenius Kabi

Fresenius Kabi is delighted to be sponsoring the CN Paediatric Professional of the Year Award for 2020.

Louise Heywood

Paediatric Nutrition Nurse, Swansea Bay University Health Board, Wales, UK

In her own time, Louise runs a parent coffee group. Where parents can support each other and share information on tube feeding. From this group she has gone on to produce a video highlighting the discrimination and inequality these children and families experience.

Background: Many children require feeding tubes such as a nasogastric tube or gastrostomy to help them feed. There are many reasons why someone might have feeding difficulties including Neurological disorders and gastrointestinal disorders. Some people have difficulty swallowing which increases the chance that they will aspirate the food into their lungs. Whatever the reason, these children and families do not choose to have a feeding tube. It is a necessity in order to survive.

Unfortunately, many families have experienced problems with members of the public either staring at their child or saying rude, disrespectful comments about their child and their tube. This is obviously very hurtful and makes a lot of these families not take their child out in public.

Patients/clients are people, and people have rights. They have the right to be treated fairly and with dignity and respect, regardless of their age, gender, ethnic origin, sexual preference, economic status or religious beliefs (or non-beliefs). They have a right to be protected from harm or insult. (RCN Equality, diversity and Rights). These families have challenging lives already without this kind of treatment from the public.

Aim: The aim of the project was to try and help these families by making a video raising the awareness on feeding tubes, showing that although these children have feeding tubes, they are awesome and lead normal, active lives. The video will hopefully make the public realise that it’s extremely hurtful for these families when people stare and say rude comments.

Method: 85 families were invited to be part of the video. Filming took place in The Gnoll Country Park where they have Rhianna’s swing, a swing for wheelchairs. 12 families attended with siblings and photos and videos were taken. Many families sent in photos and videos of their child doing activities. These were all put together along with music.

Results: The video was shared by Swansea Bay communications department and shown via social media. ITV news presented it on the evening news and interviewed several of the parents.

To date these news videos have been viewed 112k times by the public.

The video was presented in Swansea Bay Children’s symposium and received excellent feedback. ‘Very inspiring and uplifting’, ‘heart-warming and a good way to increase the normality of artificial feeding’, ‘This is me is brilliant, her ideas and work are amazing’.

The parents involved have all given positive feedback on the video and have shared it with family and friends. “Fingers crossed the ITV news will deliver the positivity for our prince/princess showing how wonderful they all are,” said Sarah Bowen, one of the parents.

Conclusion: Many families have reported problems they’ve had in the community with people starring or saying rude things about their child due to them having a feeding tube. A video has been made to try and educate the public, showing how awesome these children are and although they have feeding tubes, they still lead normal active lives. Children with feeding tubes should not be treated any different to any other child. Their feeding tubes are essential for their survival and these families need to be supported, not treated badly.

Next, Louise plans on making posters on feeding tube awareness and further videos.

Nominated by: Rachel Isaac, Paediatric Practice Development Nurse, Swansea Bay University Health Board, Wales, UK

Charlotte Stirling-Reed

Registered Nutritionist, SR Nutrition, UK

Charlotte is a passionate Registered Nutritionist, specialising in maternal, infant and child nutrition, and nutrition communications.

Along with experience working across many sectors, including the NHS, commercial companies, local authorities and charities, Charlotte regularly writes articles for both magazines and newspapers and features on TV and radio.

Charlotte also delivers training on subjects such as childhood obesity, to healthcare professionals, encouraging and supporting them to know how to raise the issue of weight.

Penny Barnard, Paediatric Dietitian, NHS & Freelance Paediatric Dietitian: Charlotte works passionately and tirelessly across many social media platforms, especially Instagram and Twitter, to provide relevant, accurate and practical nutrition information on maternal, infant and child nutrition.

She offers valuable support and information to parents inspiring them and giving them added confidence as they progress through the weaning journey. She often collaborates with other healthcare professionals to offer expert opinions.

As a result of her passion and commitment, she has built a substantial following and become a significant influencer of infant nutrition across social media.

Nominated by: Penny Barnard, Paediatric Dietitian, NHS & Freelance Paediatric Dietitian


CN Writer of the Year

The individuals that write for CN Magazines – your No.1 clinical, medical and health nutrition publication – are an integral component to the Magazines success.  Our author’s go to great lengths to research, write and product articles that are interesting, topical and share best practice.  Below you will find details of the contributors that have stood out during 2019/2020.

Rebecca Bradshaw

Senior Specialist LGI Dietitian, Guy’s and St Thomas’ NHS Foundation Trust, UK

Articles include:

  • Colorectal Cancer – Part 1: What’s new in nutritional support in colorectal cancer surgery? [CN (2019); 19(6):12-14]
  • Colorectal Cancer – Part 2: Surgery-related complications & best management [CN (2020); 20(1): 58-60].

Sarah Brook

Senior Community Dietitian, Calderdale Community Rehab Team, UK

Articles include:

  • Transitioning from Tube to Oral Feeding in the Community – Management & considerations [CN Focus (2019); 11(1): 11-13]
  • Bolus Feeding in Enterally Fed Adults [CN Focus (2019); 11(2): 11-13]

Lauren Roberts

UGI/HPB Clinical Lead Oncology Dietitian, The Clatterbridge Cancer Centre, UK

Articles include:

  • The Role of Fat-soluble Vitamins & the Implications of Deficiency [CN (2019); 19(3): 45-47]
  • Bile Acid Malabsorption: A forgotten cause of altered function in oncology? [CN (2019); 19(4): 16-18]
  • Management of Gastroparesis [CN (2019); 19(5): 22-24].


Outstanding Achievement

Kindly sponsored by Abbott

Abbott’s nutrition business partners with healthcare professionals worldwide to offer the most trusted names in nutrition products for every stage of life.

Danielle (Danni) Bear

Principle Critical Care Dietitian, Guys and St Thomas’ NHS Foundation Trust, UK

I am aware that this award is for professional of the year, but in the past 3 weeks this Dietitian, in my opinion, has done so much for the profession that she should not be overlooked.

Danni’s is a name that all critical care dietitians know and trust to give relevant and useful information. She has been at the forefront of critical care dietetics for many years now, but, in the past 3 weeks, her measured, supportive and calming influence has never been more welcomed.

Her work to produce fast and helpful guidance for the emerging Coronavirus pandemic in combination with the professional and supportive manner of both written and verbal communication has done much to help both seasoned ITU registered dietitians, as well as newbies in this area (of which there are many).

This is unprecedented times for all, and Danni has made it a little less daunting for many. I want to extend my thanks, which I am sure is echoed throughout the profession, by submitting this nomination.

Nominated by: Sarah Thomas, Specialist Dietitian, Shrewsbury and Telford NHS Trust

Sister Anne Hawley, Nick Trott & the Specialist GI Dietitians and Nursing Team

The NHS England National Centre for Refractory Coeliac Disease, Sheffield, UK

Sister Hawley and her team have worked collaboratively with the specialist GI dietetic team (Nick Trott, Rachel Buckle and Christian Shaw) and other member of staff (secretaries, clerical and medical team) to provide services for adult patients with refractory coeliac disease (RCD) for over twenty years.

The service they provide covers the whole of England. Initially patients with suspected RCD are referred by their local clinician (usually a gastroenterologist). Patients are then contacted personally, and their management plan and admission are bespoke according to their geographical needs. Patients are admitted with rapid access for their tests, whether this is capsule endoscopy, enteroscopy, clinical and dietetic assessment.

Thereafter rapid contact occurs, with results and subsequent therapeutic interventions if necessary, including steroids, immunosupressives and chemotherapy. The unit has been at the frontline of novel treatments, such as cladribine, campath, interleukin 15 and, more recently, stem cell transplant.

The unit is led by example through Sister Hawley and Nick Trott: a warm and welcoming approach in order to try and alleviate the understandable concerns and anxieties that such patients face. The team joke (but in many ways are entirely serious) that by adopting a John Lewis approach, or viewing every patient as your relative, then the best care is achieved.

The mortality of RCD type II is internationally reported at more than 50% over 5 years. This team through their highly skilled rapid delivery of care have shown a low 5-year mortality (less than 50%). The friends and family test (as well as patients’ feedback) consistently rated the unit as the highest within Sheffield Teaching Hospitals.

As a result of the unit’s standards of care, in 2019, they were formally recognised by the Department of Health and given the formal title of the NHS England National Centre for Refractory Coeliac Disease.

I hope for these reasons I have outlined that you will consider that this multi-disciplinary group of clinicians are worthy of the ‘Outstanding Achievement Award’. Their hard-working ethos, enthusiasm, dedication and kindness has built a national service from scratch that I would like to hope we can all be proud of.

Nominated by: Professor Mark McAlindon, Professor of Gastroenterology, Sheffield Teaching Hospitals

Kathryn Parr, Fiona Johnson & Nikita Langley – Pretreatment Assessment Team

Pretreatment Assessment Team, Clatterbridge Cancer Centre, UK

I was the project lead on the dietetic pre-treatment project (DPP).  Fiona Johnston, Nikita Langley and myself were involved in the project, alongside the dietetic team at Clatterbridge Cancer Centre (CCC).  This involved working with the IM&T team to set up a referral process for head and neck cancer patients at the earliest point of their treatment at CCC.  We used a new screening tool (Nutriscore), and those identified at risk of poor nutrition were seen by the dietitian before they started treatment to improve their nutritional status.  Patients with head and neck cancer undergoing treatment at CCC frequently experience weight loss, especially loss of lean body mass.  Treatment for malnutrition and appropriate nutritional support should be offered without delay, given the potential adverse impact on patient-reported, clinical and financial outcomes. Earlier intervention with nutritional support may also maximise patients’ treatment completion rates and minimise the occurrence of treatment-related side effects.

The Nutriscore screening tool was a validated screening tool for cancer patients in the outpatient setting. A validated head and neck symptom checklist was used to access nutrition impact symptoms.  Hand grip strength was done at the start of treatment and end of treatment, which was a new assessment process used by the dietetic team.  Patient evaluations were used at the start and end of treatment.

The results of the project showed that early nutrition intervention makes a difference.  For example, hospital admissions for nutritional reasons were reduced by 21%. We identified that patients lost muscle strength and further study was suggested.  Patient reported a high satisfaction with the project.

We worked with the Clinical Effectiveness Team, who conducted the analysis of the project.  The DPP project identified a number of cost-savings to the Trust. The new pathway improved dietetic referrals for head and neck cancer patients by 22% and reduced emergency admissions for nutritional reasons by 22%. Patient satisfaction was evaluated with 93% of the patients giving the project the highest rating. The project was cost-effective and generated income of £1500.00 after deductions for staffing costs to run the project.  Twenty-one hospital admissions were prevented, with estimated cost savings of £83,000.00 to the health economy. DPP was initially funded for 1 year through a Macmillan fund, and now CCC has taken over the funding to continue with dietetic pre-assessment for head and neck cancer patients (7.5 hours Band 6 dietitian and 7.5 hours band 3).

Nominated by: Kathryn Parr, Team Leader, Pretreatment Assessment Team, Clatterbridge Cancer Centre, UK


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