Summary – Day 2

For Summaries on the Plenary Session

For Summaries on Day 1 Breakout Sessions

belVita Breakfast Meeting

Fascinating insight into science behind the  production process and nutritional integrity of the first breakfast biscuit of its genre. Whilst acknowledging the importance of a traditional and balanced breakfast meal, the marketing of this product targets the  “on the go” / mobile breakfast eaters who either skip or severely compromise on breakfast. The health claim – any statement made by a company with regard to a relationship between food and health – is  upheld by the EFSA which is responsible for evaluating the scientific evidence supporting  health claims. The product is high in slow digestible starch (SDS) and recommended to be consumed together with a dairy and fruit portion as well as a tea or coffee for hydration. Breakfast biscuits or nothing or pizza slice … what would you recommend if the traditional cereal,  toast and fruit juice was definitely not an option for your patient/ client?  Definitely a ‘food for thought’ session.

Siân O’Shea, BDA Council Member, BDA Honorary Chair


Day 2 – Noon Sessions

British Heart Foundation Special Interest Session
Pickles, Pakoras and Portions
Tracy Parker, Heart Health Dietitian 

More details to follow

 

Personal Development Session – Part One
Working in Multi-professional teams
Ursula Kerrigan and Anne Fogarty, The People Skills Business

This was a very interesting session looking at personal development. The number one need for success in business today is to ‘persuade others of my value and the value of my ideas’.

This session focused on self belief and your personal brand. Delegates were encouraged to consider;

  • the most important skills and behaviours to be effective in the multidisciplinary team
  • the barriers to being effective within teams- which are within and outwith our control
  • what is our self belief in our own worth?
  • the importance of confidence

We considered how we demonstrate our beliefs and our personal effectiveness which is as easy as PIE.

P – PERFORMANCE
I – IMAGE
E – EXPOSURE

We learned that image and exposure are more important than performance so these are the things we need to work on to improve our effectiveness.

Finally, we reflected on our own personal brand and the benefits of creating a personal plan based on PIE to identify our strengths in each aspect and what we could do more of to improve our personal effectiveness.

Pauline Mulholland, BDA Council Member, Honorary Treasurer

Nutricia Advanced Medical Nutrition Supported Session COPD
The Role of dietetics in delivering improved outcomes in COPD
Emma Harewood, Director of Integration, NHS Surrey Heath

This session gave an insight into how to stay ahead of the game in terms of commissioning. It introduced the audience to the ways in which CCGs work and how they could influence or work with these groups to develop services and secure funding.

The speaker introduced the audience to a number of web based resources that are publically available and used by CCGs to identify priority areas for funding. These included the Atlas of Ambition which, although sole reflecting England did show the types of information that should be used and accessed to support any proposals to CCGs.

The importance of identifying the key people to speak to was stressed. These included Leads for Integration (who may also be known as integration managers or similar titles), Clinical Leads (usually a GP) and Commissioning Managers.

The process of influencing the CCG was illustrated using COPD – important to this was the identification of internal acute service stats that could be accessed. These included cost of admissions or A&E attendances, numbers of admissions, results of clinical audits in this area. Dietitians need to talk to the Clinical Leads about the added value of their input. Areas that are currently popular with Clinical Leads are patient empowerment through education and self-care, and engagement with the voluntary sector.

A 1 page “Case for Change” should be put forward including the impact of dietetics on QoL, the cost benefits to the NHS, engagement with the voluntary through training and support.

Key Question and Answers from the COPD session.

Helen McCarthy, BDA Council Member, Chair of Education Board


Day 2 – 2pm Sessions

BDA Specialist Food Counts! Group
The new Allergen Toolkit for Healthcare Catering
Marie-clare Oliver, Food Counts! Vice Chair

The Food Information for Consumers Regulation will apply from 13 December 2014. This new legislation covers allergy information on foods that are pre- packaged, sold loose or served when eating out and has been introduced to ensure safety for consumers. The fourteen allergens currently covered by legislation will have to be emphasised on the label if present in the food. Businesses selling food without packaging or ‘ready to eat’ will now have to provide allergen information to their customers. The food and catering industry is not ready for the implications of this legislation and there is a huge need for training. In hospitals, dietitians and caterers will need to work together to ensure that the menus, recipes and ingredients as well as procedures in the kitchen and on wards comply with the legislation.

Claire Holmes, BDA Council Member, Northern Ireland Constituency Member

Personal Development Session – Part Two
Working in Multi-professional teams
Ursula Kerrigan and Anne Fogarty, The People Skills Business

This session continued the work from the morning session, which promoted the concepts of ‘Know your worth’ and ‘Brand you’. Part two focused on ‘Managing your Stakeholders’ and ‘Influencing Skills’. The question asked was ‘Think of someone who you think is a great influencer or has really influenced you. What do they do that makes them great?’ It emerged from the group that the best influencers were assertive, self-confident people who were also good listeners. Positive body language and understanding the needs of others, further enhance the position. Top tips for positive influencing, from Ursula and Anne were:

  • Maintain rapport
  • Maintain good eye contact
  • Use congruent body language that supports your messages
  • Use appropriate voice tone that underpins what you say
  • Sensory acuity – notice how others react to you and your messages
  • Flexibility – be prepared to change your approach where necessary
  • Be aware of and accept the needs of others.

Overall, an interesting session.

Karen Ellis, BDA Council Member, Dietetic Support Worker Member

The SACN report on Carbohydrates: is it sweet or is it sour?
Ursula Arens 

More details to follow