FOOD ADVISORY COMMITTEE

The Food Advisory Committee is a voluntary group of experts with experience in food technology, nutrition, mental health, catering and cookery. The FAC are jointly responsible for setting the Food Audit Criteria and for certifying foods. Any food submitted for certification, based on a comprehensive food audit, must be approved by at least three members of the Food Advisory Committee.

Joanne Bareham BSC (Hons), BANT, Raw Dip has a degree in food science, a diploma in nutritional therapy, and eight years FMCG food manufacturing experience gained at Unilever, Campbell’s Grocery Products and Northern Foods.

Deborah Colson DipION, mBANT is a nutritional therapist specialising in the nutritional treatment of children with behavioural and learning problems at the Brain Bio Centre. She is co-author of Optimum Nutrition for Your Child’s Mind and The Alzheimer’s Prevention Plan.

Patrick Holford BSc(hons) DipION, mBANT is a psychologist and nutritionist specialising in mental health and nutrition. He is CEO of the Food for the Brain Foundation.
 
Fiona McDonald Joyce Dip.ION, mBANT is a nutritional therapist and cookery consultant who specialises in creating healthy recipes that don’t compromise on taste. She co-authored The Holford Low-GL Diet Cookbook and Smart Foods for Smart Kids.

Professor David Russell is an expert in catering and facilitating innovative concepts in contract and in-house catering. He is Professor of Hospitality & Tourism at Thames Valley University and a Fellow of the Royal Society of Arts. Professor Russell is also a Trustee of the Food for the Brain Foundation.

Ruth Tongue MSc, BSc has a masters degree in nutrition from Kings College, London and a First in Sports and Exercise Sciences from the University of Birmingham. She is a freelance nutrition researcher.

DO YOU NEED HELP?

Come to the Brain Bio Centre, our outpatient clinic, specialising in the 'optimum nutrition' approach to mental health problems.