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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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Vegetarian Diets and Chronic Kidney Disease Veena Juneja RD Practical information and special considerations to support patients with CKD and on dialysis to meet their nutrition requirements in transitioning to a vegetarian diet. When children can't eat Naureen Hunani RD, Grace Wong MSc, RD This presentation provides an overview of the spectrum of pediatric feeding disorders and equips dietitians with practical tools to support these families. Early screening, “red flags”, picky eating, developmental delays, sensory-based feeding challenges and autism spectrum disorder are discussed. Applying research and advocacy to household food insecurity Joy Hutchinson MSc (c) RD, Mary Ellen Prange MHSc RD, Valerie Tarasuk PhD An examination of the scope and nature of household food insecurity, its primary drivers and nutrition implications for public health, drawing on results from the 2015 Canadian Community Health Survey. Cannabinoid Biochemistry for Health and Wellness Michael Verbora MD MBA This presentation goes over cannabis products regulations and the dietary health implications of recreational and medicinal use. Reducing weight stigma: how to practice weight-inclusive approaches in a weight-centric society Jennifer Brown, MSc RD, Lindsey Mazur, MSc (c) RD This session provides an overview of the PEN® backgrounder on weight stigma, reviewing the evidence from both a chronic disease and a social justice understanding. Listeners will learn to describe weight stigma and its impacts, gain an appreciation for the physiology of weight change, and adopt weight-inclusive approaches using a client-centred approach. Dietitian coverage is not a “private issue”: Working together for dietitian coverage through employee benefits plans Tim Clarke, Jackie Spiers, MSc RD, Susan Watson, RD Find out what strategies, messages and ongoing advocacy is needed as we work towards increasing dietitian coverage on insurance and employee benefits plans. 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.
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Thanks to the Nutrition Month Learning on Demand sponsor, Activia®, a selection of videos were made available to DC members for free during February and March.  

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