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The Nutrition Society Journal Club (NSJC) is a monthly, 1-hour session open to all Nutrition Society members as a free benefit of membership. Each journal club will focus on a recent research paper and will be led by one of the teams of facilitators.

Dr Ruan Elliott, University of Surrey, will host the next NSJC, at 13:00, 02 December 2021.

Dr Elliott will discuss the paper 'A plant-based, low-fat diet decreases ad libitum energy intake compared to an animal-based, ketogenic diet: An inpatient randomized controlled trial'.

Become a member or if you are already a member, please log in to your membership area and refer to the Events section to register for this webinar.

The online Nutrition Society Journal Club (NSJC) provides the opportunity for nutritional scientists of all career stages and work (Society members only), to discuss and critically evaluate a scientific paper. With nutrition receiving an increasing amount of interest from policy-makers, the press, and the public, there is a need to advance nutritional science through evidence-based practice and research that meets rigorous scientific standards and is conducted with integrity.

The NSJC, therefore, aims to promote and develop:

  • Discussion and engagement with the latest research papers
  • Development of critical appraisal skills
  • The interpretation and communication of research findings.

Please take the time to read the paper before the club, to maximise your engagement opportunity. To support you in thinking about what questions to ask, you may find the CASP checklists useful, which provide checklists for each study design. 

Attendees who participated in NSJC said:

"I enjoy the journal clubs and will definitely be looking to join each month"

"A great way for a student to understand the critiquing of literature and the way in which to communicate such"


Continuing Professional Development (CPD):

The Journal Club has been endorsed by the Association for Nutrition (EN182).


Questions? 

If you have any queries or for further information, please contact the NSTA team.

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