Tag Archives: dietitian

This is a topic I’ve been wanting to write about for ages and a media quote has spurred me on. I think we all know someone suffering from depression and the incidence seems to be on the rise. Depression is a multi-factorial disorder, something that was highlighted to me in a conversation to a journalist this week. I don’t believe that just changing one thing will be the cure. You can have the perfect diet but could still suffer, so instead it’s seeing diet as part of the picture and combining this with medication, therapy, sleep patterns, exercise and all round lifestyle.

Looking through some of the recent evidence on diet and depression an instant pattern emerges. Eating a balanced diet that relies less on processed convenience foods and more on eating from scratch is the answer. More fruit and veggies, wholegrains, olive oil, fish, low fat dairy is associated with a decreased risk of depression.

An antidepressant food score was worked out by researchers, looking at the nutrient density of foods that have clinical evidence for helping in depression. The top foods were oyster, seafood, organ meats, leafy greens, lettuce, peppers and cruciferous vegetables.

Top antidepressant nutrients (in no particular order):

Folate

Iron

Omega 3’s

Magnesium

Potassium

Selenium

Thiamine

Vitamin A

Vitamin B6

Vitamin B12

Vitamin C

Zinc

Tryptophan

Fluid

Now it’s usually more helpful to think about nutrients in terms of foods, so here are some top ways you can boost your antidepressant nutrient intake.

Eat regular meals – the brain needs glucose as fuel and eating regularly helps prevent blood sugars dropping too low which can give symptoms of fatigue, tiredness, lethargy.
Include healthy fats in the diet to nourish the brain. Oily fish, nuts, seeds, olive oil are all good ones. Aim for 2 portions of oily fish a week.
Wholegrain foods are good sources of zinc, and B vitamins. Think wholegrain bread products, brown rice, brown pasta, grains.
Ensure you eat protein regularly for tryptophan, iron and zinc. Tryptophan is thought to play a key role as it is a precursor for the neurotransmitter serotonin. Wholegrains, fish, poultry, eggs and seeds can help with this.
Green leafy veggies contain folate, iron, potassium and magnesium plus vitamin C. Another reason to get crunching your veggies.
Orange veggies such as sweet potatoes, orange peppers, carrots and apricots plus green leafy veggies are sources of vitamin A.
Even slight dehydration can affect your mood. The brain is 78% water. Reducing caffeine and replacing with non caffeinated drinks, mainly water will help. Moderate intake of alcohol can be ok but watch the interactions with medications and too much alcohol can increase anxiety/depression.

Following a Mediterranean style of eating with a focus on fruit, vegetables, wholegrains, protein, oily fish and healthy fats is a great way to help combat depression. It may not be the cure but it is definitely a large part of the puzzle.

Dietary patterns and depression risk: A meta-analysis. Psychiatry Research, July 2017

Diet quality and depression risk: A systematic review and dose-response meta-analysis of prospective studies. Journal of Affective Disorders, January 15, 2018

Antidepressant foods: An evidence-based nutrient profiling system for depression. World J Psychiatry. 2018 Sep 20;8(3):97-104

Dietitian Advice, Vegetarian

The least sexy but vitally important nutrient

10 April, 2018 Priya Leave a comment

Facebook likes too ask “what’s on my mind” well actually right now it is fibre. An overlooked and neglected nutrient, maybe because bowel health just isn’t sexy. However to my mind, neither is constipation or piles.

When the recommendations for fibre increased to 30g per day there were lots of posts out there about how hard it would be to achieve it and how to meet your fibre needs. At the time I remember thinking how hard this would be for many people to achieve. It’s all about making small changes one at a time and then building on these. In my clinic I see the extremes. Sometimes underweight people who are eating too much of the fibre rich foods (and I have to ask them to decrease these) but then also plenty of people who are just not having enough fibre which is causing some of their symptoms.

(Disclaimer: this advice is not for those who are weight restoring from an eating disorder, too much fibre can be very filling and stop you from eating enough energy).

So why is fibre important?

Bowels, bowels, bowels. As a student dietitian on the wards I remember having to swallow my embarrassment and loudly say to people “how are your bowels today”. These days I’m older, a lot harder to embarrass, mum to small kids and used to talking about bowels a lot… whether it be a clients, a child’s or a worms. Yes this week my girl wanted to chat about worms poo. Having enough insoluble fibre is important for bulking your stool.

Soluble fibre forms a gel that slows digestion. This also means it helps stabilise blood sugars, lowers cholesterol and aids satiety, keeping you fuller for longer. Soluble fibre is found in oats, barley, psyllium, nuts, seeds, beans, lentils, peas, and some fruits/vegetables.

The microbiome is a fascinating area. Research has shown that the largest influence on the gut microbiome comes from diet. Fibre feeds the gut bacteria so by eating your fibre you are helping ensure your gut stays happy and healthy.

So how much fibre is in your foods? Although I wouldn’t promote you analyse labels all the time it can be interesting to compare the fibre content of some of the foods you eat.

Some fibre rich foods that can help boost your intake are:

Lentils, Spilt peas, beans, garden peas, nuts, seeds, wholegrain versions of pasta, rice, bread products, wholegrain cereals, grains such as oats, quinoa, cous cous, popcorn, fruit and veggies, potato skins.

Top tips to increase the fibre content of your meals:

Add lentils, beans and pulses to your meals. A couple of handfuls of lentils goes well in casseroles, soups, salads, even stir fries.
When possible opt for wholegrain versions of foods.
Add nuts and seeds into meals. I love them sprinkled on breakfast or my yoghurt, you could add to a salad or on top of a stirfry. Sprinkle some in your sandwich or add to baking.
Increase your portions of fruit and vegetables if you are not meeting the 5 a day target.
Eating more plant based meals in your week. We aim to eat plant based meals 4-5 times a week in our house.

Here are some meals where I’ve pimped the fibre:

Oats with fruit, seeds and nuts – 15g fibre. Plus the oats here are soluble fibre.

2 x Rye bread with 1/2 avocado – 10-15g fibre, this particular bread is very high fibre, 10g for 2 slices.

If you used a different rye bread it would be lower, using my normal rye bread plus the avocado it would be 10g fibre.

Risotto made with pearl barley and broccoli – 12-15g fibre per portion. Pearl barley has a high fibre content and is a great grain to cook with. It takes slightly longer to cook than rice but can be used instead of rice, or added to soups and stews.

Vegetable fajitas with chickpeas, peppers and sesame seeds, smashed avocado and seeded wraps – 10g fibre.

I totally encourage you to try increasing your fibre intake and help your gut bacteria, blood sugars and bowel health. Remember to also drink plenty of fluids to help that fibre move through your system.

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Dietitian Advice

Dear new food brands, please be responsible.

24 November, 2017 Priya Leave a comment

We are living in a time of innovation in food. There has been a literal explosion of new products using a range of different ingredients, with new techniques and with all kinds of claims.

Now I totally love trying new foods and am always on the look out for brands and products that I can recommend. When companies approach me and ask me to try something or review it my answer is usually yes. Going to a food show is always a time of huge excitement, it’s like Christmas and Easter all at once. What new goodies will I find? What novel products will there be to taste?

Food Matters Live is one of those events that fuses seminars on the evidence base with talks on food manufacture and then has a huge arena for brands to showcase their products. It can be a great place to network, get your brand in front of people who purchase, recommend and know about foods and a place to learn.

As a dietitian I am literally learning everyday. Nutrition is an evolving science, we have new studies being conducted everyday. we are very much still finding new nutrients and discovering the effects of nutrients. It is an exciting time and I am always grateful to those who continue to bring us new, high quality research. I’m also grateful to those who continue to think of new ways to add foods to a product or come up with new food ideas. We need this. However there is a way to do it.

The food exhibition at Food Matters Live caused my dietitian soul to cry out. It left me with a sour taste and very skeptical, which for me is not the norm. Talk to my husband and he will tell you I’m a very positive, upbeat person who dreams big.

I met some fabulous people and brands.

I got to taste some delicious new products.

I tasted some foods I’ve wanted to try for a while.

I definitely discovered some new things to recommend.

So why so sad?

There was a sea of health claims being made that I just couldn’t see were true, proven or even allowed. Some of the products were frankly laughable. The science did not stack up. In fact at the show I bumped into a lady from trading standards who was blown away by the number of claims that needed to be looked into. The whole thing has led to quite a debate chat on twitter in the nutrition community. Registered nutritionists and dietitians being united in their views on how unhelpful and wrong it is to be advertising products with claims such as “boosts metabolism” and “calming” “anti-inflammatory” or “makes you feel energised”. I don’t think that all these brands are trying to dupe us or to lie, I just think they are confused about the science. That could totally be me being naive of course! Also, I don’t want to single these out by any means but what I do want to point out is:

In order to make a health claim a nutrient needs to have the science to back it up and health claim has to be EFSA approved.

2. There needs to be enough of a nutrient in a product for it to have an effect. Sometimes there is some science but the amount of the nutrient needed is just not palatable to have in a single serving.

3. By making wild claims a product may look good but consumers are becoming savvy and some will definitely start avoiding these types of food items.

4. What is the science? Is it good quality or a one off study on 10 people?

5. If you are a brand and have used a different technique or added extras to a food product then be prepared to explain why. I chatted to multiple food brands who couldn’t tell me the role of an ingredient or how a product had been made.

6. Is there a need for your product or for the claim you are making? High protein water for example, why is that needed?

If you are a food brand or new starter to the market and you want your product/brand to be credible then it is not just a case of having a few studies to back it up. Ideally you want an approved health claim. If that isn’t possible then are still ways to word things. Working with a registered nutritionist or dietitian to get the wording, science and understanding of right is so important. We want to have the right messages going out into the public domain so that great brands flourish and the consumer knows they can trust labelling and advertising. Isn’t it better to make less claims and have a trusted product? Yes working with someone like myself will cost you some pennies, but in the long run you will end up with a much better product.

Dietitian Advice, Nutrition Education

Plant Waters – are they all goodness?

1 February, 2017 Priya 1 Comment

One of the trends for 2017 drinks is apparently going to be plant waters. Hyped to be full of goodness and said to be packed with health busting effects, I took a little look into them.

Birch water is one that has been around for a little while, making headlines in 2016 and is available in some supermarkets. It is meant to cleanse and detoxify the body, a claim that instantly makes me pull a face. How can a water possibly do a better job than the bodies own built in detoxification system – the liver and the kidneys do a pretty awesome job all by themselves. Even more maddening is the fact that this water is often flavoured and can have sugar added to it, but is then marketed as being a lower sugar alternative to coconut water. I’d reply that tap water is even lower in sugar content and a lot cheaper! It contains 7.5kcals per 250ml serving and the nutrients manganese, potassium, zinc and xylitol.

Maple Water comes from the sap that is usually boiled and made into Maple syrup. As you can imagine it is pretty sweet at 3-4 g sugar per 250ml serving. It does contain a large amount of phytochemicals and antioxidants, but the amount of these you will actually consume through a serving of the water is likely to be low. You would get more from the maple syrup itself as it is a concentrated form, but obviously your dentist and I would say it’s not a good idea to be having too much of that on a regular basis. There are a pile of interesting claims on maple water, based around it helping with exercise and being anti-inflammatory but these are just not substantiated.

Cactus Water is an intriguing one as it is not actually water. It is made from prickly pear concentrate, preickly pear extract and then water is added in. Not quite what I was expecting. The claim here is that is helps with hangovers! However this is based on a one-off small study. Catcus pulp contains betalains, an antioxidant which has been shown to stop LDL oxidation involved in cholesterol levels, but no studies have been carried out on the water itself, so who knows how much of it you would need to drink to get an effect and how much that would cost. I would suggest eating a good range of fruit and veggies is a better option.

Aloe Vera Water is another cheeky one as it is sweetened with agave and a standard serving is 60-70kcals. There has always been a lot of chatter about aloe vera and it’s healing properties so I imagine this could become a popular one. However there is no real research conducted on the water currently.

Artichoke water is a yellow-green water made by squelching up whole artichokes! I’m not convinced it will taste good without sugar and flavouring added in. In does contains some vitamin A, B and C, magnesium and antioxidants and claims are that is can help lower cholesterol but we have no proof of this.

Watermelon Water is one I would like to try out and it would be great to see more studies conducted on it. It is made from the pulp of the watermelon and contains beta-carotene, potassium, vitamin C, lycopene and the amino acid L-Citrulline. In a few small studies, watermelon extract has been found to reduce blood pressure, could the same be true for watermelon water?

Coconut Water has been popular in the UK for some time now. It contains B and C vitamins, calcium, magnesium and potassium. If you like the taste then that is great but it does contain calories and sugar so when drunk regularly that can add up. It doesn’t provide much more benefit to exercisers over water and a banana but it also won’t do any harm for those who prefer it.

Photo by Max Lakutin

These waters all sound like a bit of a con to me, they have a hefty price tag and don’t deliver enough on the nutritional front. However if they help people to drink a bit more water and are an alternative to a soft drink then that is a good thing. Personally I will stick to filtered water.

Dietitian Advice, Family Meals, Nutrition Education

Family Mealtime Mayhem.

15 January, 2017 Priya 1 Comment

Family meal times are in my house a whirlwind. In my mind we are all going to sit down, enjoy a tasty, hot meal, with some lovely conversation and in relative calmness. The reality is very different. At the time of writing this I have a 6 year old girl, a 3 year old boy and an 8 month old baby. You can probably imagine how an average mealtime goes, but I will give you a snapshot in the hope it nomalises the chaos that may also be in your home.

Mummy manages to find time to cook up a nutritious dinner, that in itself is no mean feat. Cooking at actual teatime in our house is like navigating through a very choppy sea, on a pirate ship, with cannon balls being thrown at you. So when possible I try to cook straight after school or at lunchtime. I plan meals at least a day in advance otherwise my stress levels spiral upwards!

Mummy calls for someone to lay the table, usually meaning can my husband please come and do it. The reality is the 3 year old comes, upon prompting the 6 year old may join him. The table is quickly cleared by mummy (by cleared read – swept to one side or everything moved to the nearest worktop) and an assortment of cutlery is laid out. Certain people must have certain cutlery of course. Do not dare to give the 6 year old anything but a fork with a flower design on it!

Finally food gets to the table, some people sit down whilst it is hot, others straggle along later. Now comes the “How many times can we get mummy to get up from her seat” game.

There are no drinks.
The table was laid with only forks and no knifes.
The boy wants a different coloured plate.
The baby has no bib.
Someone wants pepper.
A spillage needs a cloth.
The cat needs putting out as he is trying to steal the babies meal.

And so on…

The 6 year old refuses to sit with her legs round the front of her chair and sort of hangs off the side. The 3 year old refuses to eat with cutlery most of the time. Someone starts a song which leads to a both children singing different songs at increasing volumes until mummy shouts “No singing at the table”. The conversation darts all over the place from Daddy trying to pass on some business information, to what happened at school and what the boy’s dinosaur wants to do tomorrow. Throughout it all the baby sits there and cracks on with her meal, watching it all.

Towards the end of his meal, my boy tends to need some encouragement with eating his vegetables, along with some feeding. Then he will find a free adult lap to climb into. The 6 year old takes her time, leaving her favourite bit of dinner until the end. After a while the baby will want a cuddle and feed so mummy can end up feeding whilst eating her dinner. By the end of the meal there are content children, a food covered baby and a lot of clearing up to be done.

So, even if you are a dietitian, mealtimes can be a negotiation process and far from perfect. That is family life. Family mealtimes are such an important time in our house though. A place where the family is all together, a time for sharing news, for role modelling manners, healthy eating, portion sizes, taking it in turns speaking and a time for fun as well.

Here are my top tips for family mealtimes:

Plan meals ahead of time. I do a rough plan for the week at the weekend but leave it flexible as life happens. My children get a bit of input into this, so I canvas opinions and try to cook things everyone likes.
Set aside some food prep time. Chopping all the veggies in one hit for 3 meals can save you time on other days. I find it easier to chop a pile of carrots, butternut squash, peppers and pop them in a ziplock bag in the fridge to keep fresh.
Getting the kids involved can feel like it takes more time and effort, but see it as a learning time for them. I have a boy who loves to help me cook and my girl is getting quite good at laying the table now. Find the jobs that they enjoy.
Don’t expect perfect table manners. Do have some family rules. One of ours is “No phones at the table” (well you can take a quick instagram shot and that’s it).
Role model healthy eating and portion control to your children, they will thank you for it later in life.
Offer a range of different foods throughout the week. We sometimes talk about the food we are eating, where it came from, what it is made from and what it tastes like.
Don’t force anyone to eat anything they don’t want to eat.
You may have to eat super early in order to fit with the children but I still think it is important to do this and it leaves you time for fruit and yoghurt later on.
Enjoy the time you have together. It is precious.
Laugh in the face of chaos 😉

Dietitian Advice, Media, Nutrition Education

2017 Food Trends: the hot, the not and the ones to spot.

30 December, 2016 Priya 1 Comment

According to those in the know these are some of the food trends coming our way in 2017. In my cynical mind this usually means things to be wary of or foods that will become super expensive. However there are also some interesting new foods on the horizon which I’m looking forward to trying.

Wellness Tonics

Meaning any drink, juice, potion, shot or magical elixir that can boost your health. This year the money is on using alternative medicine’s roots, shoots and leaves. Products such as maca, holy basil, apple cider vinegar, medicinal mushrooms and kava are tipped to be added into the mix.

Priya says: These alternative medicines are alternative as we don’t have enough research and evidence to prove their benefits. A lot of these drinks are unlikely to contain enough of these ingredients to have a benefit on the body and are likely to be a marketing ploy. There may be some good ones out there, but remember that water is always the best drink to be having, follow that up with plenty of fruit and veggies to pack yourself a wellness punch.

Using up the byproducts

The waste from making products will be turned into new products. For example using the leftover water from chickpeas as an egg replacement or the left over whey from making Greek yoghurt to create a probiotic drink.

Priya says: I like this. We need to cut down on our food waste, using all the leftovers is a brilliant idea. It is what I try to do in my kitchen and we are all encouraged to do it, so why shouldn’t food manufacturers try too?

Coconut

Yes the humble coconut is still hot to trot in 2017 with novel products continuing to come out. Tortilla wraps, butter, ice-creams, coconut flour and sugar are all set to be popular. I just hope there are enough coconuts being grown to support this craze.

Priya says: Whilst there is nothing wrong with coconut, in fact it is very nutritious, I do have an issue with it being over-used. We do not need to be having coconut versions of everything and adding coconut oil to foods when it is not needed. Coconut products such as sugar and flour do have some good features such as their low glycaemic index, however the coconut is high in saturated fat and so with all foods it is best to consume it in moderation and wisely.

All things Japanese

Sushi has been popular for a while (it’s one of my children’s fav meals). Now in 2017 Japanese condiments, pickles and different types of seaweed are coming our way. Mirin, Miso, sesame oil and plum vinegar may not be unheard of in your kitchen but are set to be more popular in our store cupboards.

Nori is already available in the supermarkets, but more seaweeds such as kelp, wake and dulse are set to follow suit. I personally would love it if there was more of a trend for foraging these for ourselves. Now who wants to show me which seaweed I can pick up off the beach and how to use it?

Priya says: Savoury Japanese flavours such a matcha tea, green tea, azuki bean and mochi are likely to be popping up in recipes for cakes, desserts and breakfasts. All in all I’m excited about this one and look forward to trying new combinations out.

Condiment Heaven

Condiments look like they will be big news in 2017. With rare, traditional and new flavours of sauces and dips coming out. Apparently we have pomegranate molasses, beet salsa, mexican hot chocolate spread, plum jam with chia seeds and habanero jam.

Priya says: These all sound exciting but may not fit with the current thinking on reducing sugar intake as many condiments are high in sugar content. Again it is all about how much of these products you have and how often you use them. They can certainly bring flavour and interest to a meal, just remember that a little can go a long way.

Alternative grain pasta

Ancient and different grains have been increasing in popularity. Partially fuelled by the clean eating brigade, plant based eaters and the gluten free movement. Quinoa, lentils, chickpeas flour are making popular noodles. Also spiralized veggies will continue to rise and seaweed noodles are set to make headlines.

Priya says: It is great to have all this variety. Using different grains is great at it brings more variety into the diet and with that, a broader way to get good quality nutrition into the diet. Although there is absolutely nothing wrong with wheat based pasta, using these other forms of noodles opens up things for people on vegetarian, gluten free and specialist diets plus it makes it more interesting when making meals.

Purple Foods

If you like purple then you are in for a treat as purple cauliflower, black rice, asparagus, carrots, elderberries, beetroot, corn and potatoes are the foods to watch in 2017.

Photot by Peter Hershey — Photo by Peter Hershey

Why purple? The colour indicates higher antioxidant content, it comes from anthocyanins which are action packed nutrients aiding in fighting ageing, cancer and chronic diseases. For example, purple potatoes are high in iron and antioxidants.

Priya says: Purple foods are an interesting trend and very nutritious so I would certainly recommend eating them. Hopefully this trend may helps make fruit and vegetables more appealing to some people and increase their intake of these foods. Remember that we need to eat a range of fruit and vegetables so focus on eating a rainbow and not just purple foods.

What are your fav food trends?

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Dietitian Advice, Family Meals, Weaning

How to prepare yourself for weaning.

30 November, 2016 Priya Leave a comment

I love the adventure of weaning. The excitement of seeing your baby try something for the first time. Their facial expressions when they taste. The determination they have in picking up a food. The mess they make as they feel the texture. Taking photos of them, it’s all rewarding and funny in my eyes.

However there can be a level of stress in it too. What do I feed them? How do I start them off? How do I minimise the mess? What do I do when out and about? Which foods are best to give them?

So here are my “mum of 3” tips of what you need to get started.

What you need to start with:

Bibs: I like to have the ones that cover as much of their bodies as possible! Long sleeved as great. It saves a clothing change after eating. You need at least 5 if you can. 1 per meal and 1 in the wash plus 1 in the change bag. It saves hassle to have more bibs around. Although a muslin folded into a triangle can be tied around your little ones neck as a make shift bib. Be warned the food stains may not come out!

A high chair with a table: I’ve started 2 of mine off in a Bumbo with the tray attached. I like it as they have sat on the table and there is less chance of throwing food onto the floor. However it didn’t work for my boy as he wasn’t safe in the Bumbo.

I don’t think that is any need for an expensive high chair. The Ikea Antilop white one is our fav. Wipe clean with hardly any nooks or crannies for food to get stuck in it is also portable in the car as the legs come off. This highchair fits out table well, however I like it away from the table for the start of weaning so I can prevent baby throwing food in my dinner! It is also found in lots of cafe’s so when you eat out baby feels like it’s a home from home.

A mat: having a plastic sheet, shower curtain or washable mat under the highchair saves a whole heap of clearing up. You can then pick it up, shake the bits of food off outside and put the mat in the washing machine when wanted. I have this one which I take to people’s houses as well (saves apologising constantly about their cream carpets!).

Plastic Spoons: These can be picked up cheaply from any supermarket. These are specifically designed for fit a babies mouth and are shallower than other teaspoons. Metal spoons are not suitable as if baby bites on them or pushes them further into the back of their mouths they could harm themselves.

Plastic Bowls: Again easily picked up in a supermarket or online. Safe in a dishwasher, microwave and unbreakable as they will get dropped on the floor. Having some with lids is useful for storing and transporting foods.

weaning-bits

Cups: If you can use an open beaker then that is the best way to encourage baby to drink. It is messy however as they can pour it everywhere! I like to use a combination of different cups. My favourite open cup is the baby cup as it is so small it is easy to hold and there is not much liquid to be thrown around! Safe, easy to clean and approved by dentists. I also like doidy cups.

Wipes: We use washable wipes, they just get thrown in with the normal washing. I have a tub that sits on my table with damp wipes in it. Everyone ends up using them for messy hands and faces. I’ve found cheeky wipes really good as they trap all the bits and wash well.

Patience: baby may not be that interested and eat that much initially, which can be stressful. It is almost best to ignore them and let them get on with it, whilst keeping a quiet eye out for safety. Let them play, let them eat with the family, let them make mess, let them try and feed themselves.

A plan: Not necessarily a spreadsheet of foods to try out, but some vague plan of what you are cooking and how you can therefore adapt it for baby. I often find it easiest to save leftover from the day before and give that to baby for lunch the following day. You don’t need to cook different meals for baby, but it can also be useful to have bits of food saved up to offer them or spare meals in the freezer.

Good books: If you want to do some reading up then the Baby led weaning book and cookbook by Gill Rapley are good and for some great evidence based information try ”Easy Weaning” by Sara Patience.

Foods to have ready: As babies are used to sweetness in milk I find it good to start with a mixture of a few sweeter foods such as fruit but also plenty of vegetables and starchy foods.

Examples:

Breakfast :

Porridge fingers (porridge cooked and left to go hard! I often some to last several days. It is sticky but easy for little fingers to pick up.

Toast fingers with butter, scrambled egg or hummus.

Eggy bread with vegetable sticks.

Weetabix with mashed banana.

Lunch:

Pitta bread in fingers with cream cheese and avocado.

Large Pasta shapes with roasted carrot and courgette strips.

Savoury muffins with cheese and cucumber.

Pancakes with steamed green beans, mushrooms and trips of chicken.

Tea

Risotto with a no/low salt stock

Roast dinner with no gravy

Potato wedges with broccoli florets steamed, sweetcorn and fingers of fish.

If you want to stock up online here is a little list of my recommendations:

Dietitian Advice, Eating Disorders, Nutrition Education

Should we label a food as good or bad?

15 November, 2016 Priya Leave a comment

The label of good and bad foods annoys me. It is one of those labels that I find hard to get away from when I am talking to people as it comes up constantly. I spend a lot of time trying to break that idea down in people’s minds. Google it and there are over 71,800,000 links talking about what foods are good/bad, what bad foods are really good, the best good foods to eat and so on. But do good and bad foods really exist?

Bad foods seem to be ones that are high in sugar, fats and calories. Foods that are “not healthy” and that exert a “bad” affect on the body. They can range from fast food, processed food and high fat/high calorie snack items to carbohydrates and dried fruit.

We have a complex relationship with food. Trying to make it fit into just one camp is tricky. Look at the major food groups – carbohydrates, protein, fat, dairy, fruit and veggies. Then look at lentils. They are put in the protein group but they contain carbs and are a portion of veggies too.

Let’s take it to a more philosophical level. Can a person be labelled as good or bad? Take an object like a razor blade. Is it good or bad? One the one hand it can be used to shave and on the other hand it could be used as a weapon.

So by trying to label foods as good or bad we are over-simplifying it. Foods are really neutral. Labelling them automatically places them into one category. Let’s take chocolate as an example. On the one hand this is a high calorie, high fat food that is often laden with sugar, so could be classed as a “bad food”. However dark chocolate contains iron, magnesium and fibre. It has antioxidants including polyphenols, catchins and flavanols and may help lower blood pressure plus reduce LDL cholesterol levels. Some research suggests it may help with cognitive function too making it sound like a pretty amazing food to be eating. Even fruit and vegetables can have their negatives, too many carrots can turn the skin orange due to excessive beta carotene!

No single food is to my knowledge nutritionally complete. We need a combination of foods in order to provide the body with all the nutrients it needs. This includes the full range of essential fatty acids and some sugar too.

The old phrase “All things in moderation” is actually very true. Instead of looking at a food in isolation we need to think about how often we eat a food, how much or it we eat, combined with what else we are eating and adding to a food. Limiting or not allowing yourself to eat certain foods can actually lead to you craving them more and then over-eating them. Food is something to be enjoyed rather than denied, so a small amount of the things you like really can be good.

So instead of labelling foods as good and bad, or healthy and not healthy, how about we change the way we view it. I let my children eat all foods, including cake, sweets and chocolate. However they know that some foods are best to eat in small amounts as they can lead to their bodies getting sick. A good example of this is a weekend recently where we had multiple parties, leading to a lot of party food being consumed. Both children had tummy aches and were slightly constipated! An excellent time to highlight that they had eaten more biscuits and cakes, less fruit and veggies and their bodies were complaining. We talked about how these foods are delicious (the words of my toddler boy) but if you eat too much of them they can make you feel unwell.

How do you label food in your mind?

Family Meals, Recipes, Vegetarian

Healthy Butternut and spinach lasagne

19 October, 2016 Priya Leave a comment

Vegetable lasagne is one of my all time fav dishes. Super comfort food, I was looking for a way to make it healthier, not too long in the making and pack it full of veggies. I may have done it 🙂 Cooking around a baby, a toddler and a chatty, needing attention school girl means cooking needs to be simple and quick for school night meals, I managed to do this one in stages. Butternut squash was prepped at lunchtime and left. Tomato sauce was prepped after school. It was all assembled during the afterschool ballet class then popped in the oven. WIN.

Plates were literally licked clean (mental note to work on table manners in our house) and everyone had seconds. There were, of course, fights over the cheese topping. It was one of those meals for me that I just wanted to keep eating. However I listened to my stomach. Sigh. Sometimes intuitive eating is not that much fun 😉

A great meal for upping the veggie content of your meals for the week, a meat free feast.

Butternut and spinach lasagne

2016-10-18 22:34:18

Serves 4

A not-so-complicated, delicious vegetable lasagne recipe

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Prep Time

20 min

Cook Time

40 min

Prep Time

20 min

Cook Time

40 min

Nutrition Facts

Serving Size

868g

Servings

Amount Per Serving

Calories 764

Calories from Fat 76

% Daily Value *

Total Fat 9g

14%

Saturated Fat 4g

19%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 19mg

Sodium 519mg

22%

Total Carbohydrates 137g

46%

Dietary Fiber 21g

86%

Sugars 19g

Protein 38g

Vitamin A

59%

Vitamin C

50%

Calcium

33%

Iron

33%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1 medium butternut squash
1 medium onion
2 cloves garlic
1/2 aubergine, chopped
handful of chopped chives
400g chopped tomatoes
1 tbsp tomato puree
black pepper
2 large handfuls of greens or spinach
400g tinned beans
8 lasagne sheets
100g half fat creme fraiche
150g cottage cheese
50g cheddar cheese

Instructions

Peel, chop and boil/steam the squash until it is soft. Now blend in a food processor and set aside.
Chop the onion and saute in a pan. Add the crushed garlic. Add the aubergine and cook for a few minutes.
Stir in chopped tomatoes and herbs, tomato puree and black pepper.
Now slice the greens/spinach and add those to the sauce.
Add the beans and stir well.
Simmer for 10 minutes. Set aside to cool.
Mix creme fraiche with cottage cheese.

Now layer it all up

Butternut squash
Tomato sauce
Lasagne sheets
Butternut squash
Tomato sauce
Lasagne sheets
Creme fraiche and cottage cheese topping
Top with grated cheese.
Cook at Gas Mark 5 for 40 minutes.

By Priya Tew, Dietitian UK

beta

calories

764

fat

protein

38g

carbs

137g

Dietitian UK https://www.dietitianuk.co.uk/

Dietitian Advice, Eating Disorders

Dear health bloggers, please be responsible.

11 October, 2016 Priya 2 Comments

Ok so a bit of a rant. However I am getting increasingly annoyed and saddened in my line of work by the impact that so-called health bloggers are having. I am seeing a definite impact upon young girls who are either following these social media gurus or are hearing about their nutritional messages through other channels. Sadly there is no regulation for these new nutrition types and yet with thousands of followers, their advice is wide reaching.

Restricting your dietary intake under hear-say or because someone else tried it out and it worked, or due to social media advising it really isn’t the way to go.

Firstly it can lead to your diet becoming overly restricted and make it hard to find enough foods to eat.

Secondly it can leave you lacking essential nutrients.

Thirdly this can spiral downwards leading to weight loss and disordered eating.

Some phrases I often hear are:

“Carbohydrates are not good to be eating”
“Gluten is toxic”
“Dairy is full of fat and hormones”
“I only want to eat healthy fats”

So I spend a fair amount of my time with these clients, dispelling the myths and explaining the science. Some of these clients I manage to catch early on, before things have gotten too far. For others though the damage has already started. What started as healthy eating has spiralled downwards into overly restricted eating. They are too scared to eat certain food groups and have continued to lose weight, taking their bodies into an unsafe area. Many of these clients then realise what has happened and actually become quite angry. Angry at the incorrect advice they have believed and the influence of the health instagrammers. Angry that they have been drawn into this culture. Angry that they now have many months of hard work ahead of them to turn things around. Angry at the impact on their minds and bodies.

Now I’m not saying that health bloggers are the reason for eating disorders. But I am saying that for some, the instagram health blogging world shows a world they want to be part of. The perfect body, the perfect diet, the perfect workout, the perfect food pictures. In my mind there is no perfect. At least not in this world. Instead we aim for balance with a healthy does of reality. However I am a 3o something year old, wife with 3 children. In my teens I too had issues with body image, I know I would have been easily influenced by the perfect diet and have followed the clean eating trend. Now with 2 daughters, I want to ensure they, and many others do not fall under this spell.

So, if you give nutrition advice, please spare a thought for how it could affect people. How it could be miscontrued. Think about whether it is correct, evidence based and sound.

How about we have the rise of the evidence based, trustable health bloggers?

Please.

Dietitian UK