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Welcome to the July-August edition of the Nutritional Supplement. This edition we have lots of news on sustainable farming and healthcare, as well as a call for new clients for our student clinic, which we are urgently in need of.
As always, send me your thoughts and contributions to coriander@cnelm.co.uk
Enjoy!
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We are urgently in need of volunteers to attend our nutritional therapy training clinic at CNELM. As more students are supervised virtually the pool of clients for the CNELM Training Clinic has declined.
You may not live local to Wokingham and may live overseas - you may know people who could travel to us. Many clients are willing to travel around 30 miles by car and further by train. Clients travel to us from London, Bristol, Winchester, High Wycombe, Oxford, Birmingham, Swindon, Guildford, Windsor, Basingstoke, Newbury, Bracknell, Reading, Maidenhead, Woking, Epsom, Farnborough and Watford. Some people will travel from Essex and Kent if very keen.
Nutritional Therapy is relevant for individuals with chronic health conditions as well as those looking for support to enhance their health and well-being. Do you know someone who:
Is living with a chronic health problem and/or chronic pain
Experiences stress, frequent headaches, digestive symptoms, skin conditions or other health complaints?
Is trying to manage their weight?
Would like to enhance their sports performance and fitness?
Is planning a family, pregnant, breastfeeding or approaching the menopause?
Or would just like to support their health and well-being now and for the future?
If so then they could be an ideal candidate for our training clinic!
The consultations are supervised by qualified and experienced nutritional therapists and are offered free of charge. Lab tests and nutritional supplements are paid for by the volunteer but are entirely optional. Volunteers need to be able to commit to a first consultation (lasting 2-3 hours) and a return consultation about 6-8 weeks later (lasting 1 hour). They must also be prepared to travel to the clinic in Wokingham.
If you know someone who might be interested then please contact Janet Lakin at: janet@cnelm.co.uk.
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The first Real Food Gathering was attended by the Alliance for Natural Health at the end of April, in Somerset, UK, with the aim of promoting sustainable agriculture, lifestyle and diet. This event brought together food experts including nutritional therapists, campaigners and farmers from all over the UK with some fantastic ideas around sustainable farming. You can read more about this movement here.
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This offering from TAP integrative gives an overview of how to nutritionally manage microbiome diversity and has a great infograph to go with it.
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I would welcome a selection of brief reflections on your studies, student experience, or clinic or coaching clients that you think would be helpful to other students. We would really like to develop this section of the Student Newsletter over the coming year. Please email me at coriander@cnelm.co.uk with your input.
This edition’s case discussion comes from the TAP and discusses a 48 year old female from New Hampshire presenting with bloating and GI discomfort.
Read the case discussion here and please do send me your thoughts on this case study for discussion in the next edition at coriander@cnelm.co.uk |
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This is a very interesting video interview with Robyn Kutka, ND, on the hormones and neurotransmitters involved in sleep and wakefulness and takes us through the various ones and their effects. |
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Joanne Hart
BSc Nutritional Therapy
Joanne graduated in 2014 with a BSc in Nutritional Therapy after a previous degree in Chemical and Biochemical Engineering. She also practises as a yoga instructor.
Read her story here...
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Another article from the ANH looks at supplementation in the media and whether we should be supplementing or not and if so, how. What are your thoughts around this angle of supplementation? Please let me know at coriander@cnelm.co.uk
This article talks about the apparent new trend for vaping vitamins. Although we would not usually include articles from such unscientific sources as Cosmopolitan, I thought it might be interesting to gather thoughts around how various wellness trends are being exploited – what other examples have you come across and how do you think this might change the public outlook on nutrition?
The first in a series on gut health with Tim Spector, Professor of Genetic Epidemiology at Kings College. Tim explores the relationship between the microbiome, health and well-being and what this means for the food and drink industry and consumers. He also discusses what the microbiome is, what we can do to improve our gut health, what potential benefits we could see from improving our gut health, and what exciting research is taking place that suggests good gut health is a way to prevent disease.
Deanna Minich reviews the science of “eating a rainbow”.
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Wholegrains and Their Potential Contaminants
This interesting article looks at the potential contaminants in wholegrains.
This is a great longitudinal study on the benefits of fruit and veg consumption on both physical and mental well being.
Fruit, Vegetables & Heart Disease
A new study suggest that inadequate consumption of fruits and vegetables may be a major factor in heart disease death. Data was analysed and suggested that low fruit consumption results in more than 1 million deaths from stroke and more than 500,000 deaths from heart disease worldwide every year, while low vegetable intake results in about 200,000 deaths from stroke and more than 800,000 deaths from heart disease per year.
Microbiome Response to Foods
Food with comparable nutritional profiles can have very different effects on gut bacteria, new research suggests. Stool samples were taken daily from 34 participants and found that related foods like spinach and kale had a comparable effect on the microbiome, while foods that were not closely related but had very similar nutritional profiles differed in their effects.The results suggest that alterations in the microbiome is more complicated than simple dietary components like fibre and sugar and more research is needed in order to understand how the full range of nutrients in food affects how the microbiome responds to what we eat.
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Tomato, Bread & Anchovy Salad
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Please email me your favourite recipes to coriander@cnelm.co.uk and how you came to find them!
Ingredients:
4 garlic cloves, peeled and crushed
6 anchovy fillets in oil, drained and finely chopped
110ml olive oil
Flaked sea salt
100g sourdough bread, cut into 2cm-thick slices, lightly toasted and cut again into 4cm chunks
500g ripe tomatoes, cut into rough 4cm chunks
1 lemon, zest finely grated, to get 1 tsp, then juiced, to get 2 tsp
1 tbsp capers, drained (or rinsed, if salted) and roughly chopped
5g parsley leaves, finely chopped
5g basil leaves, finely chopped
1 tsp urfa chilli flakes (or ½ tsp if using a stronger chilli flake)
Method:
Put the first three ingredients and half a teaspoon of salt into a small saucepan on a low heat. Cook gently for 10 minutes, stirring occasionally, until the garlic and anchovies soften when mashed with the back of a spoon. Take care that the oil does not get too hot, otherwise the garlic will catch and burn. If the oil does start to bubble too much, just take the pan off the heat until it cools down a little, then return to the stove.
Off the heat, toss the toasted chunks of sourdough in the hot oil until well coated, then use a slotted spoon to transfer the bread to a large bowl, leaving the anchovy and garlic oil in the pan.
Put the tomatoes, lemon zest, lemon juice, capers, three-quarters of the parsley and three-quarters of the basil in the bread bowl, and gently toss everything together to combine.
Transfer the salad to a serving platter, drizzle over the anchovy and garlic oil, scatter the remaining herbs on top and finish with a sprinkling of chilli.
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All times are UK time unless specified.
CNELM Events:
The CNELM professional enhancement days can also be found here.
- Tuesday 9th July (TBC) - Food manufacturers day - David Titman
- Thursday 19th September (TBC) - Student research presentations Indrani Saha
- Tuesday 8th October (TBC) - Product days Deb Archibald
- Tuesday 12th November (TBC) - Product days Deb Archibald
- Tuesday 26th November Nutrition in Practice (TBC) – Emma Stiles & Catherine Broome
Non CNELM Events:
- 2nd July, 9.30 - 2, The Willow Real Food Restaurant, 16 The Triangle, Kingston KT1 3RT, £101.86: Eating well for hormonal balance
- 10th September, 9.30 - 2, The Willow Real Food Restaurant, 16 The Triangle, Kingston KT1 3RT, £101.86: Depression and anxiety
- 20th September & Saturday 21st September, Millennium Gloucester Hotel, Kensington, London, Nutritional Psychiatry: Rethinking the Role of Food, Nutrients & Microbes in Mental Health
- 15th October, 9.30 - 2, The Willow Real Food Restaurant, 16 The Triangle, Kingston KT1 3RT, £101.86: Optimising your ageing brain - eating well for dementia
- 19th November, 9.30 - 2, The Willow Real Food Restaurant, 16 The Triangle, Kingston KT1, £101.86: Fighting fatigue
More webinars can be found here and here.
Archived Recordings:
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.
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We would like to gather your feedback for CPD events at CNELM. There are several upcoming events to be held at CNELM and it would be great to gather your thoughts on these events, as well as internal events such as Lab days and other events run by CNELM staff.
Could anyone who has attended these events please email me their brief thoughts on them to coriander@cnelm.co.uk.
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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.
BANT COLLEGE STUDENT REPRESENTATIVE:
The Student Network is a programme that supports BANT student members; encouraging student engagement with BANT, helping students develop a community and support network, and ensuring that the students feel part of the professional association now and in the future. The BANT College Student Representatives are a key, approachable point of contact within each year group/class at each college, receiving feedback from students and offering advice and signposting to BANT resources for all student members. Ideally, there will be at least one BANT College Student Representative within each accredited Training Provider. The BANT College Student Representatives will liaise with the BANT Student Rep, who represents BANT students on BANT Council ensuring the student voice is heard. The BANT Student Rep will keep the BANT Student College Reps up to date with relevant information and the latest developments.
The role of the BANT College Student Representatives is to:
- Actively disseminate relevant BANT information within each year group of the internal college social media forums
- Feedback any queries from the students to the BANT Student Rep
- Attend quarterly meetings with the BANT Student Rep either in person or on-line
The BANT College Student Representatives will ideally:
- Be energetic and out-going
- Have a good understanding of social media forums (internal college forums, LinkedIn, Facebook, Twitter, etc.)
- Have a good understanding of how the college is structured and how communication could be delivered within
- Have a good relationship with college lecturers and staff
Estimated time the role takes per week: 1-2 hours.
If interested, please contact janet@cnelm.co.uk
More classifieds can be found here, here and here.
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