29th May 2015 – Airedale’s Trust your dietician campaign
Dieticians at Airedale Hospital are joining a national campaign to explain what they do and how they can help patients and staff.
During Dieticians Week (8-12 June), which is led by the British Dietetic Association (BDA), the team is staging an information display, on the landing above the main entrance to the hospital.
Topics they will be promoting this year include: cooking food safely for barbecues, beware of fad diets, healthy packed lunches for school and the workplace, diet, behaviour and learning in children and the role of a dietitian.
These are included in the British Dietetic Association’s series of Food Facts covering 50 subjects which can be found on their website www.bda.uk.com .
The Airedale dietetic team has 11 dietitians, including those who specialise in helping children, people with diabetes and patients on wards. They run clinics at Airedale Hospital; Keighley health Centre; Canalside Health Centre, in Bingley; Coronation Hospital in Ilkley; Skipton Hospital and Settle Health Centre.
Patients of all ages, including children, are referred to the service by their health practitioners including doctors, nurses or consultants and some of the common conditions they can help with are diabetes; food allergies or intolerance; bowel disorders; coeliac disease and children with faltering growth or restricted diets. They help people who have had surgery on their bowel, people with liver, renal and heart disease, and those who are struggling to lose weight or to eat nutritious food.
They give talks to the local community about diet and recent ones have been around cardiac rehabilitation; pulmonary rehabilitation and cancer survivorship. In June, they will be running a weaning session for parents at the Nightingale’s Day Nursery.
Dietitians are the only nutrition professionals who are regulated by law, and it takes four years at university to qualify as a dietitian.
Nick Bergin, senior dietitian at Airedale NHS Foundation Trust, said: “One of the aims during this week is to try and dispel myths around food and also help people to choose the right person to give them help and advice on nutrition.
“It’s very easy to be misled by people claiming to be food and nutrition experts, yet they may have very limited knowledge or training and offer no protection to the public.
“This can lead people to follow dietary advice which is not based on evidence and to possibly end up taking expensive and unnecessary supplements.
“There are so many mixed food and nutrition messages out there, ranging from the ridiculous to the downright dangerous. If you want information about food and nutrition, we are a reliable and unbiased source.”
Some food facts about cooking outdoors safely:
- Keep all fresh meats, salads and dressings in the fridge until they’re ready to be used
- Set your fridge at a colder setting to compensate for frequent door openings
- Make sure coals are glowing red before cooking
- Make sure any frozen meats are defrosted fully before cooking
- Cook meat for longer so that it is no longer pink to avoid tummy bugs
- Turn the meat often and move it around to make sure it is cooked evenly
- Keep raw and cooked foods separate and use different utensils and plates for each
- Wash your hands after touching raw meats
- Cover food outdoors to prevent insects enjoying your meal
- Wash all raw fruits, vegetables and salads thoroughly before use.