This post I’m going to chat to you about leafy green veggies, and why it’s a great idea to eat your greens. I know that certain veggies get a lot of good press for being super-nutritious, but one of the things I’d like to get across here is that there are many, many veggies out there which are all fantastic sources of vitamins and minerals. So, here’s the low down on a few of my favourite green leaves!
Currently growing in abundance in my Dad’s allotment is kale: big, green, leafy and increasingly fashionable. In fact, kale can be grown here in Britain almost year-round, so it’s a good veggie if you want to cut down on air miles and support your local farmers (or even save some pennies and grow your own).
Kale is a member of the brassica family (think cabbages and brussel sprouts), and there a few different types ranging from curly kale often seen at the supermarket, to ‘dinosaur’ kale with flatter, taller leaves and even bright purple kale (otherwise known as Redbor kale).
You’re probably already aware that it packs a nutritional punch. Here’s the score:Read More »
This post, I’d like to focus on what I think of as the ‘building blocks’ of nutrition. Before we can talk about changing or manipulating our diets, or even talk about meals or foods as a whole, it’s important that we understand what our food is made of. These components are referred to as ‘nutrients’ and can be split into macronutrients, which are required in large amounts, and micronutrients, which are only needed in small quantities. Today I’m going to chat to you about the big guys: macronutrients.
My name is Daisy, and you’re reading my first ever blog post.
I have decided to start blogging firstly as a way to become more socially active within the Nutrition & Dietetics online community and hopefully learning a lot on the way- so please, if you’re a Dietitian, Nutritionist, foodie or simply interested, please go ahead and introduce yourself!
I’m also hoping that this blog will evolve into a place where I can share helpful nutritional advice, reviews and recipes with anybody out there who wants to get a little more clued-up about their diet and health. I’m an advocate for maintaining a smidgen of healthy skepticism and thoroughly believe that if somebody is searching for answers, they should have access to balanced, scientifically-sound information as opposed to sensationalised headlines which serve only to confuse.
As for me, I am 23 years old. I graduated with a first class BSc in Nutrition from Oxford Brookes University in 2014 before working full-time in the Dietetic Department of a large, acute NHS trust in the area. I am passionate about promoting healthy relationships with food and have a keen interest in the interaction of diet and disease. I will begin studying for my MSc in Dietetics in September, after which I will be able to register as a HCPC qualified Dietitian.
For me, nutrition matters. From the moment we are born to 80-years-young, our diets are important. Of course, nutrition is important to maintain good health, but also as a means to alleviate poor health and promote recovery. It’s important to realise that good nutrition means different things for different people- and a ‘healthy diet’ is not one-size-fits-all. So let’s look after ourselves, make better choices, and get excited about nourishing our bodies.