I am happy to teach one-on-one or tutor groups of pupils. I can make subjects more visual or can provide detailed theory to those who are interested in the detail of human nutrition. Nutrition is a science and therefore my approach will be to only teach evidence-based nutrition.
I graduated from Oxford Brookes University in 2015 with a First Class Hons degree in Nutrition (AfN) and have since worked within the corporate nutrition industry for over 2 years. I am now working as a freelance nutritionist allergen menus and carbohydrate counts for school pupils, as well as working as a freelancer providing material and meal plans for those who aim to lose/manage their weight or have a specific health goal target. I also contribute nutrition content and photos/recipe ideas to Devonshire Magazine on a quality-basis.
Education and Qualifications
Oxford Brookes University
• Nutrition (BSc Hons) with Association for Nutrition Accreditation (AfN) – First Class Honours
St. Bartholomew’s School
• Biology A
• Physics & chemistry (combined) B+
• English literature and language B
• Media studies A
• Theatre studies B
• General studies (AS) B
GCSEs – 9 GCSEs grades A*- C
2018 Nutritionist Self-Employed
I currently produce allergen menus and carbohydrate counts for schools contracted by Caterlink, who provide meals to primary schools nationwide. These menus comply with SchooI Food Standards and Food for Life Guidelines as Caterlink operate on the Silver/Gold tier. I also work with a number of local fitness trainers to provide tailored diet plans and evidence-based nutritional information for clients aiming aiming to lose/manage their weight or have a specific health goal target. I also write a nutrition and health column for a regional magazine.
2017 Corporate Responsibility Assistant (Health & Nutrition) Aldi Ltd
I was responsible for Health and Nutrition for Aldi UK and Ireland within the Corporate Responsibility team at Aldi Head Office. The department was extremely fast-paced, therefore effective, clear and concise written and verbal communication was essential to the job role. I often liaised with various Aldi departments, both at assistant and director level, national bodies such as the British Dietetic Association, the British Nutrition Foundation, Vegan and Vegetarian Society and various other organisations such as the Institute for Food, Brain and Behaviour at Oxford University. I was responsible for Health and Nutrition for Aldi UK and Ireland within the Corporate Responsibility team at Aldi Head Office.
The huge focus on Public Health England’s approach to reduce prevalence of childhood obesity placed pressure on the food and drink industry to remove sugar from everyday items by 20% by 2020. This meant I was responsible for creating, updating and distributing sugar reports to monitor progress against national targets and competitive retailers’. This entailed frequent interaction with the British Retail Consortium and involvement with the development of the sugar category placement and their targets. I also completed salt and calories reports to ensure reduction of sugar was not compromising overall nutritional value of the product.
I supported the communications and marketing teams to ensure all broadcast nutritional information was evidence-based and up-to-date. This involved regular contribution to Specialbuy leaflets made available to customers in store, website content and any internal communications.
I developed and updated several policies and proposals for implementation across the business, e.g.
Additives Policy, Alcohol Labelling Policy, Traffic Light Labelling Update, and supported projects such
as introduction of a Healthy Roundel and development of a Vegan/Vegetarian range. I also helped produce tools to support the buying teams select products and work efficiently with suppliers to ensure product health benchmarks and targets were prioritised, without compromising product quality.
2015 – 2016 Central Nutritionist Food & More (Carillion)
I started up and managed the nutrition department providing various services to over 250 schools nationally. This consisted of initiating an effective filing system for all client requests, ensuring medical and personal information remained confidential, and ensuring all nutritional information and menus were accurate and up-to-date before distribution. Building rapport and trust between myself and the client was integral. A thorough knowledge and compliance of School Food Standards legislation and adherence to Food for Life guidelines were crucial.
I regularly produced material, both verbal and written, to help assist and support employees, children, parents and teachers. This material ranged from PowerPoint presentations aimed at schools and conferences to educate the public about nutritional and current healthy lifestyle advice, to interpreting complex scientific data or terminology to a more comprehensible format such as manuals and visual aids in order to support Catering Supervisors working with children who suffered with dietary disorders and restrictions. Regular, interactive cooking demonstrations, quizzes and games with pupils encouraged children to engage with and understand our healthy eating and lifestyle ethos.
I dedicated my time to continually improve upon ingredient choice and nutritional composition of school meals to meet the Nutritional Standards Policy and was fully trained on Saffron to help achieve these objectives.
2013 Research Assistant Oxford Brookes University
This role entailed disaggregating food composites within dietary data using the UK Food Databank
(published in McCance and Widdowson, 2010) with the aim to re-code meals into their individual
constituents. This was completed to decrease the crudity of protocol micronutrient data collection and dietary intake analysis.
A second role comprised of detailing data from over 70 journals focussing on effects of binge
drinking on the developing foetus during pregnancy. This was completed to enable easier access to
fundamental information during investigation into effects.
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