Nutrition Consultant

Susan Church is a freelance Registered Nutritionist with expertise in nutritional analysis, food composition and dietary assessment.  She is a co-author of the renowned McCance and Widdowson’s The Composition of Foods, often referred to as the nutritionist’s bible. Susan provides a nutrition consultancy service specialising in nutritional analysis of recipes, menus and diets and offering training courses in these areas. She is based in Surrey.

Recipe Nutrition Analysis

Susan can provide a nutritional breakdown of recipes for use in PR, publications, on websites, food packaging and menus. Susan’s focus when analysing recipes is on accuracy and best practice, supported by detailed documentation.

Nutrition Labelling

The majority of prepacked foods must now display nutritional information and Susan provides a cost-effective nutrition calculation service suitable for most foods.

Menu Calorie Labelling

Larger food outlets are now required to provide calorie information. For smaller outlets, providing customers with calorie and nutrient content of menu items together with offering healthier menu options can help to promote your business. Susan can support you in the provision of this information.

Training in Recipe Analysis and Food Composition

Susan runs the established Recipe Analysis: Maximising Accuracy course on behalf of Nutrition and Wellbeing Ltd and also offers bespoke training and advice on recipe analysis. In addition, she also provides training and advice to both professionals and students on food composition, including data production, uses and limitations.


Recipe Analysis Training Courses

Susan runs the established Recipe Analysis: Maximising Accuracy training course on behalf of Nutrition and Wellbeing Ltd.

Susan runs these enjoyable and informative one-day courses in the UK and online.  The cost per delegate is £195 (£175 for the Virtual version).

Forthcoming Courses:

London: Friday 26 April, 2024

Virtual: Friday 9 February 2024

“A knowledge of the chemical composition of foods is the first essential in the dietary treatment of disease or in any quantitative study of human nutrition”

- McCance & Widdowson, 1940​

What clients say about our recipe analysis courses….

“Fantastic course, very informative and enjoyable.”
“Really useful to confirm current knowledge and extend on it to be able to make right decisions.”
“Thank you, very helpful and well delivered by an expert in the field.”

Susan's Blog

How can I source support on nutritional analysis?

Do you need to produce nutrition declarations for your food labels? Or calorie labelling for your menus? Or have you been asked to assess whether your products or recipes are classified as HFSS (high in fat, salt or sugar)?  Do you need some support to achieve this?

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The importance of recipe analysis training

“I have software, so I just need to input the numbers. Why do I need training?” Calculating the nutrient content of foods can be a cost-effective alternative to chemical analysis.  This method, commonly referred to as recipe analysis or nutritional calculation, estimates nutrient content based on the quantity and composition of each ingredient, taking account of changes during processing.  Information on the nutrient content of each ingredient can be taken from standard food composition databases or from supplier data. Nutritional

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