Dr Joan Gandy is a Registered Dietitian who has worked as a dietitian in a variety of settings. She studied for her PhD while working at the MRC's Clinical Research Centre. She worked at Oxford Brookes University as a Senior Research Fellow and helped set up an MSc in Public Nutrition (Nutrition) at Westminster University. Her main areas of research are hydration, public health, and energy balance.

Dr Angela Madden is a Registered Dietitian. She graduated from the University of Surrey and worked as a clinical dietitian in the NHS for 11 years before becoming a Research Fellow at the Royal Free Hospital. She was awarded her PhD for her thesis entitled Nutritional Status and Body Composition in Patients with Chronic Liver Disease. She has continued her career as a lecturer at London Metropolitan University and more recently at the University of Hertfordshire where she leads a team of dietitians and nutritionists involved in teaching and research.

Prof Michelle Holdsworth is a Registered Public Health Nutritionist (UK Nutrition Society) and a Registered Dietitian. After working in various NHS hospital and community dietetics posts in the UK, she developed research interests in evaluating the effectiveness of community nutrition projects and went on to study for a PhD in Public Health Nutrition at the University of Leicester. She has worked as Chargée de Recherche for the French National Institute for Sustainable Development (IRD)for 8 years altogether, based in the UMR NUTRIPASS (Joint Research Unit on Food & Nutrition Research Global South), where her research is focused on changing food environments and dietary behaviours in Africa. She has worked for 12 years at the Universities of Nottingham and Sheffield in the UK, initially as Assistant Professor, then Associate Professor and subsequently Full Professor.

• 1: Introduction to nutrition


• 2: Dietary reference values and food-based dietary guidelines


• 3: Current dietary patterns in the UK


• 4: Nutrition assessment


• 5: Macronutrients and energy balance


• 6: Micronutrients


• 7: Electrolytes and fluid balance


• 8: Food labelling, functional foods, nutrigenetics, and nutrigenomics and food supplements


• 9: Non-nutrient components of food


• 10: Nutrition and catering in institutions


• 11: Popular diets


• 12: Diet before and during pregnancy


• 13: Infants and preschool children


• 14: School-aged children and adolescents


• 15: Older people


• 16: Nutrition in vulnerable population groups


• 17: Nutrition intervention with patients and individuals


• 18: Nutrition policy


• 19: Healthy and sustainable diets


• 20: Global nutrition


• 21: Obesity


• 22: Diabetes


• 23: Cardiovascular disease


• 24: Cancer and leukaemia


• 28: Nutrition support


• 26: Nutrition in gastrointestinal diseases


• 27: Pancreatic disease


• 28: Liver disease


• 29: Renal disease


• 30: Respiratory disease and cystic fibrosis


• 31: Human immunodeficiency virus (HIV) infection


• 32: Nutrition in mental health


• 33: Nutrition in neurological conditions


• 34: Rheumatology, dermatology, and bone health


• 35: Palliative care


• 36: Inherited metabolic disorders


• 37: Food hypersensitivity


• 38: Drug-nutrient interactions and prescription of nutritional products