Parosmia has gained more recognition since the COVID-19 pandemic but many people, including health professionals, are still unaware not just of the condition but the impact it has on the daily lives of those that have the diagnosis.

Addressing portion sizes with a patient looking to lose weight can be a difficult conversation. Jane Calow looks at some strategies.

Through BDA surveys during Danone’s 10-year corporate membership, it is clear that dietitians still have questions they would like answered about the role of plant-based drinks in the UK diet. Dietitian Kate Arthur, from Alpro, has pulled together some thoughts on the most commonly asked questions.

Hannah Diskin introduces a Therapy Outcome Measure for Long Covid and invites volunteers from other dietetic services to pilot it further.

Home testing kits have proved popular among the public looking to better understand whether they have food allergies. Annabel van Griethuysen takes a closer look.

Dr Thivi Maruthappu and Professor Christopher Griffiths discuss the expanding role of nutrition in the management of common chronic skin conditions.

Caroline Frascina and Claire Gardiner explain what they have learned from BAME AHPs about improving ethnic diversity in the allied health professions.

Lorna Wilson and Karen Walsh explain their role as part of a multi-disciplinary team working on a new treatment for certain cancers.

Dr Angela Madden and Professor David Flum suggest areas of further research to improve the management of gallstones.

Steffie ElHassan, Louise Salsbury and Gilly Hopper address the use of including connected eating principles in diabetes care for families living with type 1 diabetes.

Members of the British Society of Gastroenterology’s Gut Microbiota for Health Expert Panel offer advice on how to support patients using commercial microbiome test kits.

The BDA Mental Health Specialist Interest Group has been working with the Public Affairs team to conduct a roundtable to highlight issues, perspective and challenges regarding weight management in the learning disabilities population

A year on from the BDA London Branch’s ‘Black Lives Matter in Dietetics’ event, we take this opportunity to reflect on the discussions and anecdotes from panellists and audience from BDA London Branch webinar.

Michael Titmus critically appraises the evidence base for time-restricted eating and considers the implications for dietetic practice.

Chloe Adams introduces a new resource for members to help build the skills of newly-qualified dietitians.

Working with other healthcare professionals within a community stroke rehabilitation team leads to a more efficient service and better patient outcomes, says Alice Hutchinson

The BDA’s toolkit on environmentally sustainable diets included significant coverage on waste from food and drink. We found that household waste accounts for around 70% of all food and drink waste, but the scope of the reference guide was not able to include specific coverage on plastic packaging. We teamed with RECOUP to help us understand more about the plastics recycling value chain from the home.

Chloe Adams calls on all our members to see how they can provide practice-based learning opportunities for student dietitians

Dietitian Heather Russell writes about why The Vegan Society has produced a vegan version of the nutrition guide published by UK public health authorities

Lucy Morgan and Ella Terblanche explain their involvement in writing the Intensive Care Society AHP Critical Care Professional Development Framework and how this led to developing the supplementary dietetic pillar.