We’re live for the afternoon session! After lunch, we’re shifting from the challenges in children’s nutrition to the solutions already driving real change. 👇 #AnnualConference25 #NourishingTomorrow

We’re live!  This morning’s session is covering the key challenges shaping children’s and young people’s nutrition - from early-life health data to the modern food environment and holiday hunger. Follow along for highlights. #AnnualConference25 #NourishingTomorrow

Pharmacological tools like GLP-1s or GIP Receptor Agonists can support significant weight loss, but their success depends on the environment around them. Without nutrition and lifestyle guidance, we risk widening health inequalities and missing the chance to promote healthier eating more broadly.

Weight loss medications are helping shift the narrative to treating obesity as a chronic condition rather than an individual failure. But, to deliver lasting benefits, nutrition and lifestyle support must stay at the core of care. Read more:https://ow.ly/hYcN50XsYKe

How should the food industry respond to the rise in use of weight loss medications? The Foundation believes industry innovation has a key role in ensuring people using these medicines can eat well – supporting long-term health, not just weight loss. Explore more :https://ow.ly/4ETa50XsYw6

Join our Annual Conference online 💻 Tuesday 25 November Registration is open to join our Annual Conference online. This year’s theme, ‘Nourishing tomorrow’, focuses on the health of children and young people and features an exciting line-up of expert speakers. Sign up: https://ow.ly/qWjE50XjS4s

Last week we launched Snack-tember, an initiative to support healthier snacking for young people! Our new survey reveals that snack choices are dominated by foods typically high in fat, salt and sugars, and highlights a big opportunity for schools to support healthier habits.

Iodine intake during pregnancy The Scientific Advisory Committee on Nutrition has suggested that entering pregnancy with a good iodine status may be as important to a baby’s long-term health as consuming adequate iodine during pregnancy.

🧵 1/2 Today, we are proud to launch the briefing paper- Diet in Pregnancy. The paper combines the findings of academic research and recommendations from authoritative institutions, into a roadmap for good nutrition for parents and their babies, from preconception through pregnancy.

🎉 Big News for our journal- Nutrition Bulletin We’re thrilled to announce that the Nutrition Bulletin has achieved a new Clarivate Journal Impact Factor of 3.6 for 2024 — a significant leap from 2.7 in 2023! 📈

🔊Calling all healthcare professionals! Preconception and pregnancy present key opportunities for healthcare professionals to offer culturally appropriate and evidence-based guidance on diet, supplementation, and physical activity.

🧵New data for the National Diet and Nutrition Survey published earlier this week highlights concerns about the nutritional health of women aged 16-49 (women of childbearing age).

📢Register for Snack-tember! Taking place for the first time in September 2025, the British Nutrition Foundation’s Snack-tember is all about healthier, more sustainable snacking. Register now for the latest updates: www.nutrition.org.uk/snack-tember...

Celebrating the launch of the new British Nutrition Foundation comprehensive Briefing Paper: Diet In Pregnancy We are excited to announce our webinar series on Healthy Beginnings: Understanding why nutrition and healthy weight in pregnancy matters Register now: www.nutrition.org.uk/training-and...

Less than one month to nominate for the British Nutrition Foundation Prize 2025! The British Nutrition Foundation Prize is awarded annually to a person for their outstanding achievement in an area of nutrition over a number of years.

Eating ‘Less but Better Meat’ is one strategy to help tackle the sustainability challenges around meat consumption, but what does it means? Join us for a FREE webinar where experts will provide insights into what ‘less and better’ means when it comes to nutrition, health, and sustainability

Many common health complaints are linked to the lower part of our digestive system – the large intestine. Diet can play an important part in managing some of these conditions.

Understanding protein Many foods and supplements highlight their high protein content, but what does that mean? 👇 Read below for more information about protein nutrition claims #protein #nutrition

🌊Water is the most abundant constituent of the human body and regular fluid intake is essential for the body to function optimally. On average, water makes up around 60% of body weight in males, 50-55% for females; though this varies depending on age and body composition

Gut health is an important aspect of our overall health and wellbeing. Emerging research suggests a link with many other aspects of health, such as immunity, mental wellness and preventing some illnesses.

Awareness Month- Fibre February 🍞🥗Did you know adults in the UK are not consuming enough fibre? On average, we consume about 20g per day rather than the recommended 30g; so it’s important to understand how we can get more fibre into our diets.

Our research shows that communal dining can enhance access to healthy, sustainable meals and promote positive dietary changes.

🚨 Applications Open The British Nutrition Foundation community award recognises an individual or a group that has undertaken a community initiative to support healthier eating in an underserved group(s) in the UK. For more details and how to apply, visit www.nutrition.org.uk/about-us/awa...

🍽️Social dining is the practice of eating together with a group of people. These types of meals can take place in any private or public space but the focus is on sitting down, dining together and sharing food, conversation and building social connections. Read more: foodcycle.org.uk/wp-content/u...

In the UK, our diets fall short of recommendations for a healthy, balanced diet. We are, on average, eating too many of the nutrients/foods associated with poor health and too few of those associated with good health. Only around 1 in 3 UK adults achieve 5 A DAY.

💡 NEXT WEEK Don’t miss out – FREE Webinar on opportunities for collaborative research between academics and businesses within diet, health and nutrition. Register here: lnkd.in/eRjQDkjF

We were delighted to work with @foodcycle.bsky.social to explore whether community meals can impact dietary patterns and encourage guests and volunteers to try new, healthier and more sustainable foods and meals, both when dining at a project and at home. Read more: foodcycle.org.uk/your-place-a...

📣Nominations for the BNF Prize are now open! The British Nutrition Foundation Prize is awarded annually to a person for their outstanding achievement in an area of nutrition over a number of years For more information and how to nominate see nutrition.org.uk/about-us/awa...

Our Nutrition Intelligence team is out in force today, attending the Nutrition Society's Winter meeting on dietary guidelines and advice - current and future at the Royal Society in London. Looking forward to hearing the latest research and catching up with fellow scientists #NSWinter25

We've revised and updated our webpage on obesity and weight loss to include more information on how our environment affects our body weight, the evidence behind a range of popular diets and how to spot fad diets. www.nutrition.org.uk/health-condi...

"We need transdisciplinary collaboration that integrates climate, nutrition, social and agricultural sciences to develop innovative and large scale solutions to ensure everyone gets the nutrition they need as we transition to Net Zero."

📣 We are looking for a Senior Nutrition Scientist! The purpose of this role is to help us to be a key voice in nutrition science with academics, research funders and stakeholders; and lead on projects with income from government, academia and related sectors. www.nutrition.org.uk/about-us/wor...

The winner of this year's BNF Prize, Prof Glenn Gibson, talks at our annual conference about his career researching the gut microbiome and how it can influence our health. He highlights the importance of fermentable fibres from fruit and vegetables for promoting 'good bacteria'.

We welcome the news that flour is to be fortified with folic acid from 2026 to help reduce neural tube defects in pregnancy. Early pregnancy is a key window where nutrition can support better health in early life. www.nutrition.org.uk/news/flour-t...