Poor diet is a key risk factor associated with many chronic health conditions. Globally, it’s estimated that up to 11 million deaths a year may be associated with unhealthy eating habits – that’s one fifth of all deaths1.
Put simply: what we eat has the potential to make us sick – but eating healthily also has the potential to make us well.
The British Society of Lifestyle Medicine believes making a switch to healthy eating is an important way of addressing the chronic disease burden. We need to rethink food and a healthy diet – and the lifestyle medicine approach can help us to achieve that changed outlook.
BSLM believes that healthy eating patterns may include Mediterranean, plant-based or lower carbohydrate diets. However, it is important that our approach is built on teaching people the knowledge and skills required to follow healthier eating patterns of people’s own choosing.
Therefore, in advocating for a range of dietary approaches which are supported by evidence BSLM also emphasises the importance of individual patient choice and circumstances. As lifestyle medicine practitioners we are committed to a non-judgemental approach to supporting our patients to improving their health. It is therefore important to recognise people’s own unique conditions and circumstances when giving dietary and nutritional advice to patients.
If using lifestyle medicine in the consulting room, it’s important to support people to make better choices when it comes to what they eat.
In the UK, recent studies have demonstrated that on average, just over 50% of the food purchased by households is ultra-processed food. This compares with 14.2% in France and 20.3% in Spain2; and Sadly, many Clinicians and other Healthcare Professionals don’t feel equipped to discuss nutrition with their patients.
Join us for this deep dive into all things nutrition for our CPD (7 hours) accredited study day, tickets for non-members are £70 while members can get their ticket for £55.
09:10 – Introduction
09:30 – Intercontinental Case Study of the Mobile Teaching Kitchen Initiative – Prof. Sumantra Ray, Nnedpro
10:00 – Gut Health – Dr Siobhan McCormack
10:30 – Low Carb Diet – Dr David Unwin
11:00 – Disordered Eating and Eating Disorders – a lived experience – Josie Smith
11:30 – Movement and Refreshment Break (20mins)
11:50 – The Four Horsemen Of The Mental Health Apocalypse – Patrick Holford, Food For The Brain
12:20 – Plant-Based Eating – Dr Reeta Karamchandani
12:50 – Break for Lunch (50mins)
13:40 – Metabolic Health – Isabel Hemmings, BANT
14:10 – Appetite retraining – Dr Helen McCarthy
14:40 – Mediterranean Diet – Dr Catherine Itsiopoulos
15:10 – Movement and Refreshment Break (30mins)
15:40 – A taste of Culinary Medicine and the importance of food and mood – Dr Sumi Baruah: CEO Culinary Medicine, Elaine Macaninch: Nutrition Education Lead of Culinary Med, Vince Kelly: Culinary Director of Culinary Medicine, Dr Tetyana Rocks: Director of Food & Mood Centre
16:10 – Lived experience – Eating for Brain Health – Helen Monk
16:40 – Wrap Up & Closing
1. Lancet 2019 Global Burden of Disease Study
2. Source: Public Health Nutrition
