Practice Blog

To share practice related stories, create connections and engage readers in the amazing diversity of dietitian experiences.


Les Diététistes en mission agissent d’une façon innovatrice pour améliorer l’environnement alimentaire dans leur communauté!

Melissa Couture-Leger, a dietitian from Moncton, explains how a group of driven dietitians worked together with their municipality to drive policy change. 

MC-HS1.JPGMélissa Couture-Léger occupe présentement un poste de diététiste en nutrition clinique au Centre hospitalier universitaire Dr-Georges-L.-Dumont à Moncton, N.-B. Elle a entrepris ses études post-secondaires en nutrition à l’Université de Moncton. Passionnée et très engagée, Mélissa Couture-Léger est aussi une agente de  changement. Comme diététiste et comme mère de trois enfants, elle est préoccupée par le fléau de l’obésité au Nouveau-Brunswick et par la problématique de la malbouffe dans les environnements alimentaires de sa communauté.  Elle a donc décidé de passer à l’action en mettant sur pied, il y a quelques années, Diététistes en mission, un regroupement revendiquant pour des environnements sains dans la région du Grand Moncton.
Melissa Leger Couture currently works as a clinical dietitian at Dr. Georges-L.-Dumont University Hospital Centre in Moncton, NB. She did her post-secondary studies in nutrition at the University of Moncton. Melissa is a passionate and commitment agent of change. As a dietitian and mother of three children, she is concerned about the burden of obesity in New Brunswick and the issue of junk food availability in the environments of her community. A few years ago, Melissa decided to take action by launching “Dietitians on a mission,” a group that advocates for healthy food environments in the Moncton areas. You can reach Melissa by email at

C’est en 2011 que j’ai décidé de mettre des efforts publiquement en me rendant visible en tant que diététiste pour aider la population locale à faire de meilleurs choix alimentaires.  Après avoir travaillé plusieurs années en tant que clinicienne, j’ai réalisé à quel point l’obésité  touchait une grande partie de ma clientèle et qu’il était temps d’agir dans ma communauté pour prévenir ce fléau au lieu de le traiter!!  
In 2011, I decided to go public in a big way, making myself visible as a dietitian to help people in my community make better food choices. After several years working as a clinician, I realized just how many of my clients were touched by obesity and it was time for me to take action in my community to prevent this problem instead of treating it. continue reading

Use of thickened fluids in long term care: Is there a better alternative?

A dietitian working in long term care discusses achieving a balance between safety and quality of life for residents.

WHHS1.jpgWinnie Hung is a consulting dietitian, with a Master of Public Health, based in Vancouver. She has been a long term care dietitian since 2009. Winnie received the BC Regional Morgan Medal Award from the Canadian Foundation for Dietetic Research in 2010 for her work in acknowledging the gap between theory and practice in menu planning for residents in care. Receiving this award helped deepen her commitment to improving the quality of food for this vulnerable population. You can follow Winnie on Facebook, Instagram or Twitter or get in touch with her at

“Winnie, Mr. B had excessive coughs when drinking his apple juice yesterday. Can you assess if he would benefit from thickened fluids?”
This is the type of message I receive on a regular basis from nurses and other care team members.  The demographics in long term care have changed in the past few years: people are being admitted at a later age with more complicated medical conditions, such as dysphagia.
When I was still a new dietitian in long term care, swallowing assessment referrals would lead to me going to see a resident with a tray of foods and liquids in various textures and consistencies by my side.  During the bedside swallowing assessment, I would observe the resident to see if any relevant symptoms were presented and recommend the appropriate textures to help minimize the risk of aspiration and/or pneumonia.  This is a standard scenario in a clinical setting, but I felt like something was missing. continue reading

Publishing a cookbook: Answers to your top questions

Published author Cara Rosenbloom dishes secrets that may help get your cookbook to market.

CR-HS1.jpgCara Rosenbloom, RD is the owner of Words to Eat By, a nutrition communications company based in Toronto. As a seasoned writer and nutrition educator, Cara is a regular contributor to the Washington Post, Today’s Parent, Food and Nutrition Magazine, and many other publications. She’s sought after as a keynote speaker and TV personality, and has appeared on Breakfast Television, Canada AM, CTV News, The Morning Show, and many other programs. Her first book, Nourish: Whole Food Recipes featuring Seeds, Nuts and Beans, launched in March 2016 and recently became a best-seller. Find Cara on Twitter @cararosenbloom, on her Facebook page WordstoEatBy, or on Instagram

My first cookbook, Nourish: Whole Food Recipes featuring Seeds, Nuts and Beans, was co-authored with Chef Nettie Cronish. The cookbook features 100 expertly crafted and tested recipes with tidbits of practical nutrition advice dispersed throughout.

To share some insights about book publishing, I co-presented the “Cookbooks 101” session at the Dietitians of Canada 2016 National Conference with literary agent Sally Ekus. We discussed how to properly write recipes and collect your work into a formal book proposal for publishers. 

Since the session, I’ve been pleasantly surprised to receive many questions from dietitians about the publishing process. continue reading

Dietitians: Social justice trailblazers then and now

Think having roots in home economics is boring? Think again.  

JenB-HS1.jpegJennifer Brady is a dietitian and a PhD candidate in the School of Kinesiology and Health Studies at Queen’s University in Kingston, Ontario. Her dissertation explores the history of the dietetic profession in Canada, specifically the changes in dietetics’ knowledge base and the concomitant changes in the profession’s relationship with food and social justice concerns. Her other research areas include non-diet approaches to understanding health and dietetic practice, the sociology of food and eating, and gendered aspects of food work. Jennifer will start as a new faculty member at Mount Saint Vincent University in Halifax, Nova Scotia in the fall.

Although my internship prepared me well to practice as a dietitian, I left it with more questions than answers.  I wondered about the (primarily) women who built the profession from the ground up. How and why had they created this profession?  How does their work continue to shape what the dietetic profession is today? continue reading



How to use stock photos to make your nutrition business stand out

Andrea Hardy discusses how to ensure you don't misuse other photographers’ images and shares her top five photo resources. 

Andrea-Hardy-HS1.jpgAndrea Hardy completed her dietetics degree at the University of Alberta and runs a private practice, called Ignite Nutrition Inc. She is a huge advocate for ensuring dietitians are seen as the go-to nutrition experts online. Andrea runs e-courses and a blog to help dietitians stand out on social media. Follow her on Twitter or Instagram @AndreaHardyRD, or  get in touch with her via email at

I started a blog as a way to get my voice heard through all the nutrition noise out there, as I am sure many other dietitians do. I wanted a way to stand up to all those self-proclaimed “nutrition gurus” prescribing 12 bananas a day as the holy grail to better health.

I assumed that people would rather hear quality nutrition advice, and naively believed growing a following would be easy. Well, as I’m sure all you bloggers out there know, that is not the case. continue reading
<< Older Posts

Want to subscribe?

To subscribe to the blog with your DC account, please log in here


If you do not have an DC account, click Subscribe


Recent Posts


Tweet Tweet