Registered Dietitian, Nutritionist and Coach supporting specific health challenges.
HCPC registered and member of the British Dietetic Association (BDA).
Qualified Specialist in Counselling and Psychotherapy for Eating Disorders.
Chronic Condition Support
I adopt a food-first approach to effectively manage chronic diseases such as Type 2 diabetes, kidney disease, and heart disease.
Regular physical activity is essential for managing all these conditions. I provide guidance on suitable exercises that fit your individual abilities and preferences, helping you incorporate movement into your daily routine.
Throughout the programme, I offer ongoing support and accountability to keep you motivated and on-track.
Here is a little more information about how I tailor the support for each condition.
Type 2 Diabetes
Low Glycaemic Index (GI) Diet: I focus on incorporating low GI foods that help stabilize blood sugar levels. This includes whole grains, legumes, and a variety of fruits and vegetables. We work together to create meal plans that prioritize these foods while limiting high-sugar and refined carbohydrates.
Mindful Eating Practices: We implement mindful eating techniques to help identify emotional triggers that may lead to overeating, fostering a healthier relationship with food.
Kidney Disease Support
Kidney-Friendly Diet: I emphasize a diet low in sodium, phosphorus, and protein, tailored to your specific stage of kidney disease. This includes recommending fresh fruits and vegetables while avoiding processed foods that can exacerbate kidney issues.
Fluid Management: For those who need to monitor fluid intake, we’ll develop strategies to ensure hydration without exceeding recommended limits.
Heart Disease Prevention
Low Potassium Diet: For clients with heart conditions, I focus on creating meal plans that manage potassium levels. This includes recommending low-potassium fruits and vegetables and avoiding high-sodium processed foods to support heart health.
Heart-Healthy Fats: I encourage the inclusion of healthy fats, such as those found in avocados, nuts, and olive oil, while minimizing saturated fats and trans fats.