Accuracy, reliability, and an understanding of how a recipe works are paramount when analysing recipes. To ensure accuracy and a quick turn around, Fiona works with a colleague to so that all figures are double checked.
Analysis can be provided in a number of different formats (see below), in addition to a basic nutrient break down, Fiona can provide information on Guideline Daily Amounts (GDA), Multiple Traffic Lights (MTL) and provide a comparison with Dietary Reference Values (DRVs) for different population groups.
She can help you identify key health points for certain recipes and advice on nutrition claims such as five a day, low fat, low salt, good source of iron, high fibre, she is also happy to offer tips and advice on reformulating recipes.
|Pesto Potato Salad||GDA|
|Per Serving||GDA Adults||GDA Children|
|RECIPE TITLE:||Sausage Stew|
|Number of Servings||4|
|Nutrient||Per 100g||Per Serving||% GDA||Traffic Lights|
|Sat Fat (g)||1||6.4||32||High|
You can absorb around 30% more carotene from cooked carrots than raw.
Studies show that when tomatoes and broccoli are eaten at the same meal their cancer fighting effects are enhanced and greater than if they are eaten separately.
Gram for gram, watercress contains 12 times more vitamin C than lettuce and more iron than spinach.
Peanut butter was first made in 1890 by a doctor in St Louis, USA who started grinding peanuts as a nutritious meat substitute for people who couldn’t chew meat because they had poor teeth.
Although olives are classified as a fruit, you would need to eat around 30 olives for it to count as one portion.
Nutritionally there is no significant difference between black and green olives. The colour of olives is determined by the ripeness of the fruit when it is picked.
It’s hard to find a nutritionist who cares as much about delicious food as I do but Fiona does. She understands that while I want my food to be healthy I also want it to be delicious so when we worked together on Skinny Weeks, Weekend Feasts she worked with me to make sure the recipes were healthy but stayed true to themselves. Beyond that, she’s great fun and super to work with.
I love working with Fiona because she has that rare ability to marry nutrition, PR and media all together. Her incredible knowledge of nutrition and her creativity makes her a dream for any PR to work with. With her journalism background she always meets deadlines and in my opinion exceeds the brief always.
Stories regarding diet and nutrition can become a little dry if thought, insight and passion aren’t put into them. Fiona packs them in in droves and brings any topic she is commenting on to life.