This course has been developed to provide dietitians specialising in eating disorders (ED) )with the essential knowledge and skills required to work in this area.

Learning Outcomes  

  • To understand nutritional assessments and psychological approaches used in ED
  • To understand and develop communication skills for ED 
  • To understand risk factors and management strategies

This course is aimed at:

  • Dietitians new to eating disorders who need more depth than the BDA Introduction to Mental Health, Learning Disabilities and Eating Disorders (ED) course 
  • Dietitians wanting to specialise in or have an interest in ED

This one day course is aimed at dietetic support workers working in both acute and community settings. 

The aims of this one-day course are to facilitate participants to :

1.Enhance their understanding of the importance of good communication skills in the workplace
2.Enhance their communication skills to motivate health related behaviour change
3.Practice some skills relevant to the role of a dietetic support worker

The course is an introduction to the areas of mental health, learning disability and eating disorders, with a very practical emphasis on improving skills and applying knowledge to increase confidence and decision making in these clinical areas.


  • To give a broad overview of the role of the Dietitian in working with mental health, learning disabilities and  eating disorders patients; using a case study approach to focus on key nutritional, medical, social and psychological approaches used within these specific client groups.
  • To enable students to make informed decisions about multi-disciplinary team (MDT) involvement, risk, communication, treatment and safe, effective working with these client groups.

This one-day course builds upon the self-study pre course module Skills for a Professional and Effective Relationship’ you have completed.  Having reviewed the changing media context, relationships with journalists, and compelling content, you will now have a go at pitching your stories and completing practice interviews. This course is suitable for those relatively new to engaging with the media and will also provide practice and feedback opportunities for those with existing media engagement experience.


The aim of this course is to increase your confidence and competence when engaging with the media, whether proactively or reactively. Through practical exercises, practice with peers and real-time feedback, you will develop the skills to communicate evidence-based nutrition information to the public via several media channels and platforms.

The aim of the one day course is to provide an overview of best practice in group education facilitation and to provide an opportunity to enhance teaching skills through role plays and feedback as pertinent to the dietetic support worker

To further developing the knowledge and skills in the management of coeliac disease.

By the end of this course you will be able to:

1)     Describe the nutritional conditions associated with coeliac disease

2)     Discuss the nutritional adequacy of the gluten free diet

3)     Discuss the issues related to dietary compliance

4)     Explain how to design a dietetic led coeliac service

5)     Apply dietetic knowledge of coeliac disease to case studies

This course is designed for dietetic practitioners at all levels,  wishing to develop or enhance their knowledge and skills in relation to promoting behaviour change with service users. It is ideally suited for registered dietitians returning to practice or those who desire to update their knowledge, assistant practitioners or support workers.

This one day course is a mix of theory and practice. It will introduce the subject of behaviour change and the person centred approach including some of the evidence base and policy. There will also be some practical activities to help develop your communication skills for working in a person centred way. There will be time spent introducing more advanced skills such as motivational interviewing and cognitive behavioural strategies. You will leave having reflected on how you work and with ideas on the next steps to develop your skills further.

This course is designed for both band 6 and 7 dietitians who have previously taken part in the Irritable Bowel Syndrome – Dietetic Management and Symptom Control course, or those with some experience in IBS who are looking to further their skills and dietetic practice and who wish to understand the main principles of the low FODMAP diet.

Learning Outcomes:.

  • Explain the background to low FODMAP diet
  •  Describe the mechanisms of action of FODMAPs
  •  Explain the principles of the low FODMAP diet
  •  Apply the restriction phase of low FODMAP diet in dietetic practice
  •  Apply the challenge phase of low FODMAP diet in dietetic practice
  •  Apply the challenge phase and personalisation phase of the low FODMAP diet.