Manual of Dietetic Practice

About the Author

Mary Hickson is Professor of Dietetics at the University of Plymouth, following over 23 years of clinical experience in the NHS. Her academic work is grounded in extensive frontline practice, and her research interests span all aspects of dietetic practice, in particular sarcopenia, frailty, and the nutritional care of older people. She has authored many scientific papers supporting evidence-based dietetic practice and is deeply committed to fostering impactful research that strengthens the profession’s evidence base.

Kate Maslin is a Senior Research Fellow in Maternal and Child Health at the University of Plymouth. She holds a PhD in paediatric nutrition and has previously worked as a Lecturer in Dietetic Practice and Clinical Paediatric Dietitian. Her research focuses on early life and pregnancy-related nutrition.

Linda Wedlake was a Research Dietitian at The Royal Marsden NHS Foundation Trust for over 20 years. Her PhD research focused on nutritional substrates to protect the gut during radiotherapy treatment. She was a National Institute for Health Research (NIHR) Training Advocate for dietetics, a Trustee for the BDA GET fund, and a Visiting Lecturer at the University of Surrey.

Duane Mellor is a highly experienced clinical and academic dietitian with special interest in diabetes, particularly paediatric diabetes. He holds a PhD in diabetes and endocrinology from the University of Hull and has held academic positions in both the UK and Australia. He is currently a Specialist Paediatric Diabetes Dietitian at University Hospitals of Leicester NHS Trust.

Adrian Brown is an NIHR Advanced Fellow and Principal Research Fellow (Associate Professor) in Nutrition and Dietetics at the Centre of Obesity Research, University College London, which he co-leads. He is a Senior Specialist Weight Management and Bariatric Dietitian with over 19 years of clinical experience, and he holds a PhD in medicine from Imperial College London. His research focuses on obesity, particularly weight stigma, processed foods, and the use of formula-based diets across diverse patient groups.