Giorgia Fusaglia

I am a Dietitian who graduated in Dietetics from the University of Plymouth (UK), with over two years of practical experience gained through NHS hospital placements and current clinical practice. I am now part of a Clinical Nutrition and Dietetics team in a hospital setting, delivering nutritional care across multiple wards and working closely with multidisciplinary teams to optimise patient outcomes. During my final placement, I trained to Band 5 level, independently managing nutritional assessments and developing personalised care plans for patients with complex conditions including IBS, diabetes, and liver disease. I also contributed to research on empathic communication in dietetic practice and delivered training sessions for healthcare staff on malnutrition screening. Across my placements and current role, I have developed a strong person-centred and evidence-based approach, providing clear and empathetic nutritional guidance while supporting patients with diverse clinical needs. My work includes collaboration with catering services to ensure safe, appropriate, and nutritionally adequate meal provision, including texture-modified diets, allergen management, and condition-specific requirements, in line with clinical standards and HACCP procedures. Alongside my clinical training, my background in hospitality and retail has strengthened my communication, teamwork, and organisational skills, which I apply daily in fast-paced healthcare environments. I am deeply passionate about nutrition and always place the individual at the centre of care. I do not believe in an approach based solely on numbers and restrictions unless clinically necessary or preferred by the patient. To me, food is about pleasure, culture, and connection: not deprivation. My goal is to support people in achieving balance, wellbeing, and a positive relationship with food through personalised, sustainable, and compassionate care.