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Issue 10/16 Dec/Jan
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Welcome to 2016's last issue of The Nutritional Supplement bringing you the latest news from CNELM and our students. A summary of what's in this issue is below, please click on each link to read the full article.

Welcome to the last newsletter of 2016 - my first year as editor! It's been an interesting year since I took over in March and I've learnt so much already. Lots of you have been kind enough to email me with positive feedback on the newsletters which is always lovely to hear, so feel free to keep doing so!

I hope all of you will find some time to rest and relax over the holiday season and renew your spirits for the forthcoming academic year. The above photo was taken in Finnish Lapland last year and I for one would swap the grey windy drizzle of the UK for a proper winter wonderland anytime!

I wish you all a happy, healthy holiday season wherever you are and very much look forward to continuing our newsletter journey together in 2017.
 
Happy reading!
Peer to Peer Support over the Holiday Season: Insights shared with you by Elizabeth Willingham BSc Nutritional Science student
 
Staying positive and motivated throughout the year!
For some of us, the holiday season is fast approaching and at times like this, regular day to day lifestyle stressors can increase. Academic commitments coupled with managing work and family life and finances around holiday seasons can make it less easy to focus on all that we have in our lives.
 
What can we do to maintain our motivation and positivity at times when we may become overburdened? There may always be circumstances that we cannot control, but we can control how we confront and deal with these circumstances.
 
Some useful questions to ask ourselves when circumstances seem beyond our control are:-
  • What if we could have a holiday season and keep motivated?
  • What if we could keep a manageable schedule when outside factors become overwhelming?
  • What if we could stay positive?
 One gift that we all have is a gift that cannot be purchased, one that resides within us; a powerful mind. Using our powerful mind effectively helps make controlling our choices possible as well as making, setting and achieving our goals.
 
When we are aware of things we are able to make positive changes and with more choice comes vaster possibilities. With increased awareness we can ask ourselves:
  • What is it I would like?
  • What would it be like if I had this?
  • How can I make this happen; what do I need to make it happen?
  • What, if anything, is stopping me?
Has there been a time where you felt really motivated, or perhaps a holiday season you have wonderful memories of? Recall these times and think what it would be like if you had them right now. Visualise yourself in this picture of memory; what do you notice? Can you hear anything? What do you feel or sense?

Once you have your visualisation, notice how it makes you feel and capture that sense – whatever that entails. Perhaps it denotes peace, tranquility, laughter, elation, organisation or satisfaction. Immerse yourself into that sense and savour it. You can spend a few minutes each day returning to this visualisation and know that if you desire this you can make it happen.
 
When things feel as though they are becoming “too much”, I find the following gentle reminders useful to keep in mind:-
  • Set budgets – the coming holiday seasons for many of us is ultimately about family, love, laughter and joy
  • Be creative – the best things in life are free
  • Delegate jobs – you do not need to do everything to stay in control
  • Be mindful – reframe negative thoughts to positive ones
  • Keep a journal – set small goals – keep daily mini goals within the larger picture
Motivation during challenging times can be yours; you can achieve anything you put your mind to. Choices are everywhere and these choices broaden our immeasurable prospects. So go ahead; whether spending the holiday season with family, friends or in your own good company – have a happy holiday break and an increasingly prosperous New Year.
By Sian Jefferies

As you are coming to the end of the academic year it is a good time to begin thinking about the opportunities and challenges that the next academic level offers. To help students transition from Level 4 to 5 and from Level 5 to 6 the Heads of Level have put together a short series of presentations which are available to you on Moodle. You will find the presentations in the following locations.
 
Level 5 induction – Taught Courses/online induction/2017/Level 5 Induction
Level 6 induction – Taught Courses/online induction/2017/Level 6 Induction
 
To further support the presentations the Heads of Level are also hosting an online tutorial session for each level to give you an opportunity to ask questions or just make contact with your peers for the level and the Head of Level. The sessions will be informal; if you have anything you would like covered specifically please do post on the forum and we will answer your questions as best we can.
 
The tutorial sessions will be running Thursday 15th December
Level 5 – 10:30am Doodle https://cnelm.doodle.com/poll/29ax94k3x45qn27p
Level 6 -  11:30am Doodle https://cnelm.doodle.com/poll/uev7yf3d3sx3tknx
 
Please register your interest for the tutorial sessions using the relevant doodle link. To make the best use of the tutorial time it is recommended that you watch the presentations in advance of the tutorial sessions. However this is not essential, if  you want to join the sessions and you haven’t watched the presentations you are welcome to come an meet your peers and Head of Level.
 
We will also be running tutorial sessions early in the new term to help answer any questions as you settle into your new level.
 
The end of the academic year is also a good time to reflect on your studies, review significant feedback and formulate some action plans for your studies in the coming year.

David Titman

MSc Personalised Nutrition
David graduated in 2014 after a career in the food industry in product development and went on to become head of level 4 at CNELM. He is also an avid karate teacher!

Read his story here...

Dr Nina Bailey, Head of Nutrition at Ingennus Healthcare and L7 Module Leader for Personalised Nutrition & Chronic Illness for CNELM, spoke at Food Matters Live last week on Nutritional Management of Cancer during and post conventional cancer treatment.
She outlines this talk, her research on fatty acids and how she got into the field below. 

Read her Story Here....

The Children's Food Campaign's Malcolm Clark gives us this update on the all important sugary drinks tax. This is a great and important area for debate and I will be opening up discussion for this for the next newsletter which will be out in February. First thoughts might be around what the sugars are being replaced with and you can see more on the potential effects of aspartame on our Facebook page. Please can anyone who has thoughts or comments on this email by 15th January, many thanks. 

More and more cities and countries across the globe are introducing sugary drinks taxes, and the pace of industry sugar reduction has been forced to quicken. 

1) Taking your views to decision-makers

Back in September we asked for your reaction to the Childhood Obesity Plan, and which missing policies you would most like to see included. Your top 3 policies were:

(i) tighter restrictions on junk food marketing
(ii) extending marketing rules on brand characters and product packaging
(iii) 9pm watershed for junk food ads on TV

In addition, you told us that in relation to schools, the areas missing from the Plan you would most like to see progress on are: 

(i) Government investment to support food education and cooking skills
(ii) all academies must adhere to the School Food Standards
(iii) proper monitoring / inspection of school food

Children’s Food Campaign has presented these findings to the All Party Parliamentary Group on Childhood and Adult Obesity, and to a group of British and Irish parliamentarians. We’ve also used them in talks to conferences about tackling childhood obesity, on panels alongside Department of Health and Department for Education officials, and the chief executive of the Advertising Standards Authority.

2) Global progress on sugary drinks taxes 

Portugal is the latest European country to agree to introduce a tax on sugary drinks, following on from Ireland last month. In the US, 4 cities – including San Francisco and Oakland in California, and Boulder in Colorado – voted for soda taxes last week, despite the best multi-million dollar efforts of Big Soda to defeat such ballot measures. Chicago, and the wider city region it sits in, has just passed a similar tax as part of its 2017/18 budget. That’s, in total, over 20 million more people who stand to benefit from this policy. 

Here in the UK the positive effects of the Soft Drinks Industry Levy are already being felt, and we are still over a year away from it actually coming into force. Tesco has announced it will cut the amount of sugar in all its own-label soft drinks to below the 5 grams per 100ml at which the levy is planned to kick in. This goes much further than their previous commitments. And the makers of Lucozade and Ribena have made a similar announcement, agreeing to halve the sugar content in all their drinks to bring them below the tax threshold. 

3) Tooth Fairies vs the Coca Cola Truck 

And soft drinks companies still have plenty of tricks to continue marketing their sugary drinks to families. On Thursday 17th November, Coca Cola launched its annual Christmas Truck Tour, in London. We were there, to give it a special 'tooth-friendly' send off, as well as repeat our calls for Coca Cola to end its war against the Government’s Childhood Obesity Plan. 
 
4) Campaigning on good food and tackling food poverty locally:

Take a look at some of the new publications and initiatives launched by our Sustain colleagues: 

a) Good Food for London 2016 report – measures the progress of London’s boroughs and encourages local councils to take action on good food.

b) Beyond the Food Bank 2016 report – the first ever food poverty league table for London boroughs

c) Local Government Declaration on Sugar Reduction and Healthier Food – London (and hopefully wider) initiative to help local authorities tackle sugar and the proliferation and marketing of unhealthy food and drinks.

d) New healthy hospital food league table launched - Shops, restaurants and catering companies that sell food in NHS hospitals have been rated for their commitment to healthy eating. 

And, in case you missed it, earlier this month we put Kellogg’s marketing in the spotlight, on the day cereal manufacturers met to discuss sugar reduction efforts.

What do you, CNELM students, think of the above strategies and information? Email me by mid January and let's start a discussion!
By Calandra Balfour Postgraduate student

Dr. Kara Fitzgerald Podcast 16
Cancer as a Mitochondrial Metabolic Disease and The Calorie Restricted Ketogenic Diet
 
Dr. Kara Fitzgerald, an American Functional medic, talks with Dr. Tom Seyfreid, (an illustrious Biologist with various degrees in Genetics and Biochemistry) about cancer management, treatment and research.
 
Dr. Seyfreid puts forward a compelling argument that current cancer research is misdirected. Current research is focused on genetics being a primary cause of cancer, and therefore if the research is focused on complex genetic pathways, then a cure will be forthcoming. He argues that cancer may have many varied causes/triggers from radiation, chemical exposure, viral, diet (including GMOs) to lifestyle habits, but these triggers all have a similar mechanism: they disrupt mitochondrial energy metabolism. He states that cancer research is wasting resources on genetic research, and should instead be focused on the fact that all cancers grow in a similar way – find the fuel source for malignant cells, and you find a way of restricting tumour growth. His experimental research has seen metastatic cancers controlled by switching cancer sufferers onto a calorie restricted ketogenic diet. His hypothesis is that tumour cells uses pyruvate from carbohydrate metabolism to grow, and switching the body’s mitochondrial energy source to beta-oxidation starves malignant cells, causing tumours to stop growing; sometimes shrink; sometimes die completely. He alluded to rodent experiments where rodents were freed from cancer, in a non-toxic way, without affecting their vitality.
 
Another very interesting hypothesis he explained, was the idea of a 7-day water fast as a cancer prevention technique. The concept is the fast causes damaged mitochondria to die-off and be replaced by fully functioning mitochondria, thereby kick-starting improved mitochondrial metabolism.
This area of research is very new, so does not yet have big clinical trials to evidence it, but it seems an interesting research avenue to pursue, especially considering the cancer research industry doesn’t seem close to discovering a ‘cure’.
 
I enjoyed this podcast for several reasons; firstly I like my learning to take different forms, and to hear a conversational interview/discussion that can be listened to whilst driving, walking to work or cooking in the kitchen which makes a welcome change from watching lectures. I also find it useful to hear the new terms, vocabulary, and newly learnt mechanisms being used – it definitely helps it sink in. Lastly it is great to hear professionals talk so passionately and enthusiastically about the field I’m entering; it reminds me that all this work is worth it.
 
Dr. Seyfreid’s quote ‘show me a cancer patient who has lost their hair, and I will show you a doctor who doesn’t know what they are doing’ really resonated with me, it seemed to sum up what we are trying to do as student nutritional therapists; that supporting the body to heal itself is a more compassionate science.
 
Seyfried, T. 2012. Cancer as a Metabolic Disease: On the Origin, Management, and Prevention of Cancer (Wiley, 1st ed., 2012).

By Sian Jefferies
RSM have their Christmas lecture running Monday 12th December 6-7.30pm.  This year the presenter is Sarah Winckless MBE - maximise your performance.  This lecture is free for RSM members to register to attend, can do so via student logon to RSM. I went last year when the presenter was Dr Hilary Jones talking about media responsibility in health; it was an informative and enjoyable session.

Disclaimer
CNELM occasionally circulates information regarding external events which we think may be of interest to students, graduates and/or staff. Please note that CNELM is not involved in the organisation or the content of such events and circulates all such information in good faith.

I, Coriander, came across these resources and thought they looked great for students. First off, the Linus Pauling newsletter:

Just in time for the holidays, the newest edition of the Linus Pauling Research Newsletter has arrived — with a new look!
This edition covers:-

  • New discoveries about vitamin E's role in pregnancy
  • Uncovering the secrets of longevity by studying the naked mole rat
  • An update on multivitamin and hazelnut clinical trials at the LPI 
  • Q&A on lipoic acid supplementation 

As always, you can access this and previous newsletters on their webpage.

If you would like to see something in the next issue, then let the LP Institute know by writing to them at lpi@oregonstate.edu 

The below resources are courtesy of Nina Bailey  and are great nutritional resources, ranging from fact sheets and data on nutrients to the GB health watch -  a nutritional genomics company studying gene-diet-disease interactions. 
 
http://www.nutri-facts.org/en_US/home.html
http://nutritiondata.self.com/
http://www.hsis.org/faq.html#8
http://www.gbhealthwatch.com/

The Lewis Glucksman Gallery in Cork, Ireland, has opened a new exhibition in association with the APC Microbiome Institute on the relationship between our guts and our brains. 

The exhibition 'Gut Instinct: Art, Food and Feeling', which runs from 25th November 2016 - 19th March 2017, explores the relationship between art, food and feeling and exhibits include feeding vitamins into abstract plaster forms, a painted field of textured Nutella spread and an artist eating a raw onion in four minutes. 

If anyone lives in Ireland and would like to review this exhibition for the February newsletter that would be fantastic! Please email me at coriander@cnelm.co.uk 

Get some support? Discuss your career plans? Want to get information and ideas to enhance your academic engagement? Set a goal? Get some direction? Find out about interim awards? Want to talk about graduate employment and careers pathways?
 
All of these options are available to you when you book a mentoring session with me Faye Hall the Professional Mentor at CNELM.
 
Remember that you are invited to book a professional mentoring session up to twice a year for the duration of your studies at CNELM? Take the opportunity to engage with the service during December and January. Reflect on your progress in 2016 and start the New Year with some clear goals for your professional development.
 
To book an appointment please email professional-mentoring@cnelm.co.uk
 
 
Read More …..
 
The primary purpose of the Professional Mentor role is to support you; to maximise your academic engagement, to achieve your goals and aspirations for your future careers, to discuss the opportunities for work related experiences using the interim awards available.
 
You can choose at what point during the year you would like to take your session. Individual sessions are available throughout the year and the doodle poll is published under the Professional Mentoring Resources. Appointments can also be made via direct email request to Faye Hall:
faye@cnelm.co.uk OR professional-mentoring@cnelm.co.uk
 
Faye also leads group professional mentoring meetings to promote sharing of ideas regarding employment opportunities. These sessions run twice yearly please look out for invitations to participate that will come via email or forum communication. We believe this interactive and focused form of professional mentorship will be valuable to all students.
 
Engaging with the professional mentor service is considered an enhancement of your professional development. By the end of the academic year all we encourage all students to have engaged with Faye for their professional mentor meeting.

High-fiber diet keeps gut microbes from eating colon's lining

New research from the University of Michigan and a team of international investigators looked at why fibre is so important to colon health. By studying specially raised mice born with no gut microbes of their own, the scientists used advanced genetic techniques to track the activity of transplanted microbes. Their findings demonstrate that fibre deprivation can have very serious effects on the integrity of the natural layer of mucus that lines the gut. 

Insulin Resistance in the Brain

This research looks at the effects of insulin in the nervous system and the mind and concluded that insulin resistance in the brain may impact on dementia, memory impairment, and cognitive dysfunction, backing up recent studies which also suggest this. 

Carotenoids Found to Improve Cognition

This study found that lutein and zeaxanthin increased brain activity and improved cognition in elderly people, where those with higher levels of carotenoids in the blood showed lower brain signals during tasks set, illustrating that they were not working as hard to complete the tasks. 
The holiday season is officially here - according to the shops! This is a time of year when many people following a gluten or dairy-free diet find it a real struggle to eat, drink and make merry along with the rest of the family, so Liz Willingham has put together some fabulous gluten and dairy-free recipes to give you a helping hand. All the sugar can be replaced with xylitol if preferred. 

Crumbled topped mince pies
Free from dairy, gluten, wheat & egg. Does contain nuts (can be omitted and substituted).

Ingredients:
  • 125g dairy free butter, chilled (pure sunflower or alternative)
  • 200g gluten-free flour (e.g. Doves Farm)
  • 1 tbsp icing sugar
  • grated zest 1 orange
  • 4tbsp water
  • 200g gluten-free mincemeat
For the crumble topping:
  • 25g ground almond (Can use gluten free flour instead of the almonds)
  • 25g flaked almonds
  • Pinch ground cinnamon
  • 25g unsalted butter, melted
  • 25g soft light brown sugar
Method:
Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the icing sugar and orange zest. Spoon in 4 tbsp water, mixing with a knife until the dough starts to come together. Knead lightly, flatten into a disc, wrap in cling film and chill for at least 30 mins.

Heat oven to 180C/fan 160C/gas 4. On a lightly floured work surface, roll the pastry out to a 2-3mm thickness. Using a 9-10cm fluted cutter, stamp out discs from the pastry. Re-roll any trimmings and stamp out more discs until the pastry is used up. Line two 8-hole muffin tins with the pastry discs, then fill each pastry shell with 1 heaped tsp mincemeat and spread out to smooth. Can be frozen, uncooked, in trays for up to 1 month.

Combine the crumble ingredients in a small bowl, then sprinkle a little over the top of each mince pie. Bake on the middle shelf of the oven for about 20 mins until the pastry is cooked and golden brown. Cool in the tins for 5 mins, then serve.

Christmas cake
Serves: 1 x deep, 18 cm round or square cake
Preparation: 20 minutes, plus overnight soaking
Cooking: 1½ - 2 hours

Ingredients:
For the Gluten free flour mix:
Makes 1 kg
  • 300g fine cornmeal (maize) as fine as possible
  • 500g brown rice flour
  • 200g cornflour
For the Christmas cake:
  • 75g currants
  • 75g sultanas
  • 350g raisins
  • 50g candied peel
  • 150mls whisky (you will need to check the label to ensure it is gluten free)
  • zest and juice of one small lemon
  • 150g gluten-free flour mix B
  • 1 level tsp gluten-free baking powder
  • 1 level tsp xanthan gum
  • 1tsp mixed spice
  • 1tsp allspice
  • 150g dairy free butter (Pure sunflower)
  • 150g soft dark brown sugar
  • 3 medium eggs, replace with Egg replacer (Organ)
  • 50g ground almonds
  • 2tbsp rice or almond milk
  • 50g almonds, blanched
  • 100g natural coloured glace cherries, halved and washed
  • 1tbsp black treacle
  • 1tbsp honey
For the top:
  • 2tbsp apricot jam
  • 150g mixed glace fruits; e.g. cherries, almonds and pecan halves or traditional marzipan and white icing of your choice
Dairy-free brandy frosting (optional):
  • 125g dairy free butter
  • 125g icing sugar
  • 4-6 tbsp brandy or more if you want
  • 2 tbsp lemon juice
  • 2 tsp vanilla extract
  • 2 pinches nutmeg
Method:
 
For the Gluten free flour mix:
Mix all the flours together very thoroughly or put into a food processor and pulse until mixed, if yours has a large enough capacity. Store in an airtight container.
 
For the Christmas cake:
Place the dried fruit and mixed peel in a pan, add the whisky and lemon juice, zest and bring up to the boil. Take the pan off the heat, cover and leave to soak overnight.
 
Preheat the oven to 150°C gas 2. Line the base and sides of a round or square 18cm cake tin with a double layer of baking paper, including a tall collar sticking up.
 
Sift the flour, baking powder, xanthan gum and spices together. Cream the margarine and the sugar until fluffy and light. Gradually add the eggs alternately with the flour and then the ground almonds. Stir in the milk, to give you a softish mixture.
 
Mix in all the remaining fruit and nuts. Finally stir in the treacle, honey and give the whole cake mix a thoroughly good stir. Spoon the mixture into the tin, level, and bake in the low temperature for about 1½ - 2 hours or until a skewer inserted comes out “clean”. Leave to cool in the tin.
 
Decorating the cake can be anything you like, but an easy suggestion would be to decorate with a glossy fruit and nut top. Warm some smooth apricot jam and brush the surface of the cake. Arrange, or pile of glace fruits and nuts over the top and brush over a second layer of jam to glaze. Now all you need is a big bow to put round the sides.
 
If you want to freeze the cake: When cold, remove it from the tin, wrap in greaseproof paper and two thick layers of foil and store in an airtight container. Freeze for up to nine months.
 
For the brandy frosting:
 
Simple, just mix everything together and blend well. Then serve at room temperature

Christmas Chocolate Tarts
For the children when you are short of time. Free from dairy, wheat, gluten, egg and nuts.

Ingredients:
  • Homemade pastry or a pack of pastry  
  • 100g bar dairy free chocolate
  • Icing sugar
 Method:
1) Heat oven to 200c / fan assisted 180c  / 350 f / gas mark 4.
2) Grease a small tart baking tray with some dairy free margarine.
3) Make your pastry according to the pack or recipe instructions.
4) Separate two-thirds of the pastry, and roll it into small balls in the palm of your hand and then pop one into each tart hole in the baking tray. Then push down into each ball until you get a tart shape.
5) Add a piece of chocolate into each tart shell - don't add too large a piece or it will spill over the sides of the tart shell.
6) Roll out the remaining third of the pastry and use cutters to cut out star shapes. You want these shapes to be the right size to fit over the top of the mini tarts so check the size before you start. Now put one star on top of each tart and try to get the sides of the star to reach the edges of the tart, and gently push them together to hold.
7) Pop into the oven for about 12-18 minutes until the pastry looks cooked and the chocolate has melted.  
8) Remove and allow to cool before dusting with icing sugar (put the sugar into a sieve, and then dust the tarts, to get an even snow like finish).
All times are UK time unless specified.

  Non CNELM Events: 
  • Saturday 3rd December, 10:00-13:30, The Wesley Hotel, 81-103 Euston Street, London: Bionutri - Food Pathology Seminar  All seminars are free to attend, and include complimentary refreshments. Attendance is by advance registration only. For further information on our seminars, please email Sue McGarrigle at suem@bionutri.co.uk
  • 6th – 7th December 2016, RSM, London: Diet, Nutrition and Mental Health and Wellbeing.  All degree programme students have student RSM membership as part of their learning resources and are entitled to attend this event at student rate. Register by 9th November for early bird rates. 
  • Thursday 15th December 2016, 09.45-2pm, The Villiers Suite, Grange White Hall Hotel, London, WC1B 5BU: Understanding Food Intolerance Tests with Dr Nigel Abraham, £30
    This seminar aims to:-
    •Clarify the complex field of allergy and intolerance
    •Improve your patients health by identifying their “problem foods”
    •Support you with specialist technical advice including when to recommend tests
    •Outline the latest research on food intolerance testing
    •Provide a forum to discuss our experience of food intolerance testing
    •Explain how to use food intolerance testing to enhance your business
  • Invivo have a 4 week online certified course coming up, which may be of interest. SIBO: Clinical Strategies with Dr Allison Siebecker, ND, MSOM, LAc This is an online course, beginning 1st Feb and and each Wednesday thereafter, until the 22nd February. The course will culminate in a multiple choice test to certify 8 hours of SIBO education and CPD (BANT, NNA). The course will be taught via live webinars at 4-6pm with Dr Siebecker, there will be Q&A, electronic handouts and extra materials provided. Details of the course, including a intro video by Dr Siebecker, is available here: https://www.invivoclinical.co.uk/SIBO-online-certification Price is £149 with 10% off for students. Please note: we will likely run the course again, so if the tickets sell through, or if you're unable to make the course this year, please pop your name on the waiting list and we will be in touch with info for the next course dates.
  Disclaimer
CNELM occasionally circulates information regarding external events which we think may be of interest to students, graduates and/or staff. Please note that CNELM is not involved in the organisation or the content of such events and circulates all such information in good faith.
CNELM circulates by email and includes in the student newsletter a range of job opportunities. Several students at CNELM already hold qualifications enabling differning scopes of practice. All students if working in the nutrition field should keep mindful of CNELM's Fitness to Practice Policy and ensure their scope of practice or work is in keeping with existing qualifications. If ever in doubt it is best to contact Kate as Head of Quality Assurance or Dave as Centre Administrator/Practice Supervisor. 

PUBLIC HEALTH ENGLAND

Team Leader Nutrition Science
Permanent, 37.5 hours per week
Location: Skipton House
Public Health England provides strategic leadership and vision for protecting and improving the nation’s health. Its ambition is to lead nationally, and enable locally, a transformation in the health expectations of all people in England, regardless of where they live and the circumstance of their birth. It will achieve this through the application of research, knowledge and skills. PHE is an executive agency of the Department of Health. It is a distinct delivery organisation with operational autonomy to advise and support government, local authorities and the NHS in a professionally independent manner.

The Diet and Obesity Division works to support the delivery of PHE’s work to improve diet and nutrition and combat obesity. The Division provides scientific and policy advice on nutrition and obesity, nutrition surveillance and monitoring and supports weight management services.
Diet and Obesity are advertising for a Grade 7 team leader for the Nutrition Science Team.

For further information or an informal discussion about the posts, please contact the line manager, Louis Levy at louis.levy@phe.gov.uk.
Closing date: 4 December 2016.
Interview date: 16 December 2016.
Appointment to this post is on PHE terms and conditions of service. Only previous continuous service in the Civil Service is recognised for contractual purposes.

Please follow this link to apply:
https://www.jobs.nhs.uk/xi/vacancy/6e9b7292f3416086019c28f36411e78d/?vac_ref=914413768


SPECIAL DIET NUTRITIONIST

Location: Nationwide
Compass Group UK & Ireland is looking for two enthusiastic passionate Nutritionists to join their education sector, Chartwells to support our extensive special diet procedure.
The Role:
As we continue to grow our education business we are looking for two nutritionists to join our Chartwells Nutrition Team. The role will be office based (home-based working will be considered) however travel to the head office based in Surrey may be required on occasion. The successful candidate should be an expert in nutrition with an interest in allergies, intolerances and special diets. The candidate should be familiar with the Food Information Regulations (FIR).

Job responsibilities include:

  • Supporting our extensive special diet procedure throughout the business by:
  • Creating a wide range of special diet menus for our pupils with allergies and intolerances.
  • Ensuing FIR regulations are met by providing up to date allergy information.
  • Managing day to day parent, pupil and client queries surrounding special diets.
  • Manage sensitive pupil allergy information in an organised and auditable manner
  • Attending parent and client meetings regarding special diet provision.
  • Maintaining special diet information throughout our in-house menu management systems.
  • Contributing to ingredient, recipe and menu development.
  • Deliver special diet training throughout the business.
  • Review policies and procedures on special diets.
  • Offer special diet support to all sectors of the business

The Person:

  • Must have a minimum degree (BSc) in Nutrition
  • Experience in working with people with allergies and intolerances desirable
  • Experience using nutritional analysis system such as Saffron (or equivalent)
  • Excellent organisational skills
  • Excellent verbal and written communication skills
  • Excellent IT skills and ability to learn new systems quickly
  • High attention to detail
  • Ability to manage a busy inbox
  • Ability to multi task
  • Ability to work under pressure
  • Proven record of meeting deadlines
  • Ability to work independently without constant guidance from line manager
  • Passion for keeping up to date with research and legislation


The Benefits Compass Group UK & Ireland offers excellent career and development opportunities, as an organisation that's proud of its great people, we believe in the opportunity to recognise and share success, that’s why we offer a competitive salary, pension scheme, sick pay, and company discounts.
Please send a copy of your cover lever and CV to stephanie.hall@compass-group.co.uk by Friday 16th December

More classifieds can be found here, here and here
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