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Learning on Demand

These presentations cover a wide range of topics to help you gain insight into different practice areas, learn new skills and stay up to date on the evidence and best practices.  New topics are added regularly throughout the year. You'll see the most recent presentations listed first.

To access French content, toggle to the French version of the website in the top right corner of your browser. 

Discount pricing is available for members and students, along with many free presentations.  To get the best value, consider purchasing an All Access Pass, which will give you access to the whole Learning on Demand library.  Note: The All Access Pass does not include Online Courses.

Purchase an All Access Pass

Group discount rates on presentations are also available for educators and preceptors. Contact webinars@dietitians.ca for more information. 

Search tips:
  • The “Search by Course Name” filter searches the course title, presenter names and the short description. 
  • You can search separately by course name, category or area of focus.
  • You can also search by multiple filters. This will only bring up results that are a match for all the filters.  For example, if you search by “Breastfeeding” (Course Title), “Nutrition Care”(Category) and “Infants, Children & Youth” (Area of Focus), the results must meet all three criteria.
  • For free presentations, search by Free in the “Category” filter.  
  • Can’t find what you’re looking for? Please contact member services.
Looking for more in-depth learning? Check out our Online Courses

Once you've purchased a presentation, you will be provided with a login and password to the DC online learning platform and course materials.  You will also be able to access your sessions from the My Learning Library link on your member dashboard.  For questions, contact Member services. 
 

Disclaimer: The opinions expressed in these presentations are that of the presenter and do not necessarily reflect those of Dietitians of Canada. Further, the presentations should not be reproduced in full or in part without the express written consent of the presenter.  

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What’s food all about? A journey through conversations with Canadians Marcia Cooper PhD RD, Laurie Wadsworth PhD, Irena Forbes RD PDt FDC, Explore the meaning of food through experiential and research learnings from the Let’s Taste Canada cross country tour and photovoice conversations with dietetic students and professionals. Unpack the personal meanings of food and how these affect personal and professional endeavours. Science Is My Superpower Andrea Hardy, RD Learn techniques to communicate science in a way that builds trust, empowers patients to think critically, and develops confidence and competence in determining which health messages are evidence based and which are misinformation. Sustainable menus: a consumer trend driving food service Josée Lavoie MSc DtP, Annie Marquez DtP Our speakers share approaches from A Guide To Sustainable Menus. The guide provides foodservice recommendations including the use of plant-based proteins, local and organic food procurement, less processed food, ecological practices, reductions in food waste and reliance on supplements; and increased patient satisfaction. Media training: the new rules for 2019 Francine Beck Learn how to write effective key messages, navigate difficult interviews, pitch stories, communicate about controversial or sensitive topics and leverage emerging media. Capitalizing on our connections Vassy Kapelos, Carol Donovan, Grace Wong Hear from a panel of dietitians about the challenges in advocating for jobs, recognition, respect and equal pay. Comfort Feeding Only Jessica Davenport MHSc. SLP, Helen Yeung, MSc, RD This session outlines the development and implementation of a "Comfort Feeding Only" policy in the long-term care setting. Listeners will be able to identify the rationale for the use of this approach in end of life/palliative issues. In-line with online: professionalism, privacy and practice in the age of social media Jennifer Garus MScAHN RD, Melisse Willems MA LLB This presentation provides a description of regulatory requirements and tools related to use of social media in dietetic practice and in private life; the marketing, sale, recommendation and endorsement of nutrition products online; and virtual practice. Resident Quality Inspections of Long Term Care Dietary/Dining Room 2018 Alicia Marshall, RD This session presents the 2018 results from the Ontario Resident Quality Inspections (RQIs) related to RD interventions, heights/weights, safety and sanitation during food preparation and service in LTC. Best practices for nutrition, food services and dining in LTC Dale Mayerson, RD Review best practices and international research in long term care. Household food insecurity: How should dietitians respond? Delone Abercrombie MPH RD, Donald Barker MA RD Learn how to address household food insecurity from counselling low-income clients to collaborating with programs and stakeholders.
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Thanks to the Nutrition Month Learning on Demand sponsor, Activia®, a selection of videos is available to DC members for free during February and March.  

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To find these videos, select ‘free’ in the search tool. 

 
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