Dr Rachel Allen is a highly qualified, motivated nutrition consultant. She has a vision to improve the health of others, behaving with integrity, equality and transparency using the latest evidence based research and advice. Essentially:
- make people healthier
- make a difference
- use only evidenced based scientific research
- a Bachelor’s degree in Biological Sciences from Bristol University (BSc)
- a Master’s degree in Nutrition from King’s College London (MSc)
- a Doctorate of Public Health from the London School of Hygiene and Tropical Medicine (DrPH). Her research project focused on modelling the impact of vitamin D fortification on vitamin D intakes and status.
- registration as a Public Health Nutritionist with the Association for Nutrition (RNutr)
She is currently involved in a number of consultancy projects including media and literary work. She has worked for 12 years as a Government Nutrition Scientist for the Food Standards Agency (FSA), the Department of Health (DH) and Public Health England (PHE), in addition to working for a leading food service provider (Brakes).
Experience and expertise includes:
- general nutrition consultancy providing up to date, easy to understand, dietary advice for a range of clients including television (Tom Kerridge’s Lose Weight for Good, BBC2), published media, businesses, universities, schools, new parents and individuals
- food and drink industry stakeholder consultation on sugar and salt reduction
- nutrient data analysis for food composition and dietary surveys including recipe analysis
- statistical modelling of micronutrient intake including vitamin D, folic acid, and iron to support the UK’s Scientific Advisory Committee on Nutrition (SACN) reports
- literature reviews and critical analysis
Rachel is also a voluntary assessor of CPD activity for the Association for Nutrition (AfN).
Email: [email protected]
Roberts KE, Ells, LJ McGowan VJ, Machaira T, Targett VC, Allen RE and Tedstone AE. A rapid review examining purchasing changes resulting from ﬁscal measures targeted at high sugar foods and sugar sweetened drinks Nutrition and Diabetes (2017) 7:302. Available here.
Tedstone A, Targett V, Owtram G, Pyne V, Allen R, Bathrellou K, MacKinlay B, Clegg E, Morgan K, Swan G. Public Health England’s Sugar reduction Achieving the 20% (2017) Available here.
Tedstone A, Targett V, Allen R. Public Health England’s Sugar reduction The evidence for action (2015) Available here.
Allen RE, Dangour AD, Chalabi Z and Tedstone A. (2015) Does fortification of staple foods improve vitamin D intakes and status of groups at risk of deficiency? A United Kingdom modeling study. American Journal of Clinical Nutrition. 102(2):338-44.
Allen RE, Dangour AD, Chalabi Z and Tedstone A. (2015) Does fortification of more foods with vitamin D improve vitamin D intakes and status of groups at risk of deficiency in the UK? Does fortification of more foods with vitamin D improve vitamin D intakes and status of groups at risk of deficiency in the UK? Proceedings of the Nutrition Society. 74, (OCE1) E7.
Allen RE, Dangour AD, and Tedstone AE (2014) Update of the vitamin D content of fortified foods and supplements in the UK National Diet and Nutrition Survey Nutrient Databank. British Nutrition Foundation Nutrition Bulletin, 39, 247–252
Tedstone A, Anderson S, Allen R. Public Health England’s Sugar reduction Responding to the challenge (2014) Available here.
Lennox A, Sommerville J, Ong K, Henderson H and Allen R. (2013) Diet and Nutrition Survey of Infants and Young Children, 2011. Department of Health. Available here.
Acknowledged for contribution:
Jamie Oliver Food Foundation (2017) A Report on the Food Education Learning Landscape. Available here.
Scientific Advisory Committee on Nutrition (2010). Iron report. TSO: London. Available here.
Nelson M, Erens B, Bates B, Church S, Boshier T. (2007) The Low Income Diet and Nutrition Survey. TSO: London. Available here.
Scientific Advisory Committee on Nutrition (2006). Folate and Disease Prevention. TSO: London. Available here.